Pasilla & Chicken Enchiladas
This weekend I felt like adding a little heat to the dinner table so I cooked up a batch of these delicious and nutritious chicken and pasilla pepper enchiladas. Top them with my refreshing tomatillo salsa verde and you’re good to go. They’re pretty simple, healthy, and full of flavor! Not to mention that they give you an excuse to have a nice cold cerveza on the side 🙂
- 4-5 tomatillos, husked & quartered
- 2 serrano or jalapeno peppers, deseeded and deveined
- 3 cloves garlic
- 1/2 cup of water
- 1 handful of cilantro
- Add all to a blender or food processor and blend until diced. Set aside.
- 4 chicken thighs or 2 breasts (depending on size), cooked & shredded
- 3 large pasilla peppers
- 1 onion, sliced
- 1 tsp each salt, thyme, oregano, black pepper
- 1/2 cup Oaxaca or other Mexican cheese
- 10-12 corn tortillas
- Dry roast the peppers in a skillet until the skin is charred and bubbling, turning every 5-8 minutes. Place in a bowl and cover with plastic wrap to steam for about 30 minutes. Then remove the skin & seeds, and slice into strips.
- Bring olive oil to medium heat, add onions and sauté. Once translucent, add peppers, salt, black pepper, thyme, and oregano. Cook about 5 minutes. Set aside.
- Heat tortillas either in a pan or in the microwave. Dip in salsa verde.
- Add equal parts shredded chicken, onion/pepper mixture, and cheese, roll tightly and place fold-down in a baking dish. Repeat for rest.
- Cover the top with remaining peppers, salsa, and cheese.
- Bake about 25 minutes at 375° until tops are lightly browned.