Go Back

Green Chicken Enchiladas by Oscar Aponte

“This is a family recipe that has been passed down through generations. It means a lot to our family and heritage. When make this dish it brings back so many fond memories of growing up in El Paso where Mexican food is authentic.”
Print

Ingredients

For the Chicken

  • 5 lbs boneless chicken thighs
  • 1/4 stick 2 tablespoons unsalted butter
  • 1 jalapeño diced
  • 1 yellow onion diced
  • 1 Roma tomato diced
  • 7 cups chicken stock
  • 2 tablespoons salt
  • 2 tablespoons white pepper
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 4 whole garlic cloves minced

For the Sauce

  • 5 roasted poblanos
  • 2 roasted jalapeños add more for extra spice, if desired
  • 1/2 roasted yellow onion
  • 6 cups heavy cream
  • 1 tablespoon cumin
  • 3 cups chicken broth
  • 2 cups sour cream
  • 1 cup reserved chicken stock
  • 1/4 cup slurry 1/4 cup water mixed with 1 tablespoon cornstarch
  • Salt and white pepper to taste

For the Enchiladas

  • 40 corn tortillas yellow or white
  • 10 cups shredded asadero cheese or cheddar jack
  • Heated frying oil for flash frying the tortillas

Instructions

  • In a large stock pot, combine the chicken thighs, unsalted butter, diced jalapeño, diced yellow onion, diced Roma tomato, chicken stock, salt, white pepper, cumin, onion powder, garlic powder, and minced garlic.
  • Bring to a boil, then reduce heat to medium and simmer for 1 hour.
  • Shred the chicken with a fork and set aside.
  • In a blender, combine the roasted poblanos, roasted jalapeños, and 1 cup of reserved chicken stock. Blend until you achieve a salsa-like consistency.
  • In a pot, bring the heavy cream to a simmer. Whisk in the cumin, then add the blended roasted vegetables.
  • Season with salt and white pepper to taste.
  • Thicken the sauce with the slurry (water and cornstarch mixture) as needed.
  • Remove from heat and stir in the sour cream.
  • Flash fry the tortillas in heated oil until just crisp. Drain excess oil by dampening with a towel or napkins.
  • In a bowl, mix together 2.5 lbs of shredded cheese and all 5 lbs of shredded chicken. Optionally, add 1 teaspoon of cumin.
  • Lay the flash-fried tortillas flat on a work surface.
  • For each tortilla, add 2 oz of the chicken and cheese mixture and 1 oz of the poblano cream sauce.
  • Roll the tortilla tightly and place in a baking dish. Repeat until all the mixture is used.
  • Ladle some of the sauce on the bottom of the baking dish to prevent sticking. Pour the remaining sauce over the rolled enchiladas and top with additional shredded cheese.
  • Bake at 350°F for 30 minutes.
  • Remove from the oven and let stand for 5 minutes before serving.

Notes

Yields 40 individual rolled enchiladas