Need a light, seasonal meal to put together for the family? This Green Chicken Enchilada recipe for 4 should do the trick! Cook this dish in under 45 minutes — and reward yourself with some red wine from one of our NEW Weekly Tasting sets, Smoky Reds for BBQ!
The Ingredients:
- 1 bulb garlic
- 1 qt chicken stock
- 1 bay leaf
- salt & pepper
- 2 onions
- 2 lbs tomatillos
- 3 jalapenos
- 3 tbsp oil
- 16 corn tortillas
- FOR SERVING:
- 1 cup añejo cheese
- 16 oz sour cream
- lime wedges
- minced onion
- minced cilantro
The Steps:
- Preheat oven to 400 degrees.
- Husk tomatillos and rinse with warm water. Halve garlic and onions.
- Coat tomatillos, garlic, onions, and jalapenos with oil. Roast for 10 to 15 minutes until soft.
- Transfer content to a blender and blend until smooth.
- In a large pot, add 1 tbsp salt, stock, bayleaf, and chicken. Bring to a simmer for 15 minutes. Strain and reserve chicken and stock. Let chicken cool and shred into bite-sized pieces using forks, seasoning with salt and pepper. Add 1 cup of stock to tomatillo mix and simmer for 5 minutes.
- In a griddle, warm tortillas. Build enchiladas by rolling shredded chicken in warmed tortillas and covering tomatillo sauce. Layer with cheese, onion, cilantro, sour cream, and lime juice.
There you go: a delicious meal for your family, and a wine pairing recommendation for you to indulge in — find the perfect fit in the Smoky Reds for BBQ tasting!
Find the perfect wine pairing for your next meal, as well as must-have dinner recipes like this one, by visiting WTSO.