Growing up there was a city just north of my home called Everett, WA a cute little waterfront town that had the reputation of being not so nice town. It was dirty, a lot of homeless, a place you didn’t want to be walking down the street at night alone. Regardless of all that when I was 18 I moved out of my parent’s home and moved in with my then-boyfriend (now husband) into a cozy house across the street from a halfway house, and blocks away from the county jail. In the last decade though Everett has been going through a turnaround, for the best. Thanks in part to a small start-up company called Funko. You know these little figures with big heads and beady little black eyes, there are figures from all your favorite shows like Doctor Who and Game of Thrones, movies like Gremlins, every Marvel movie and Harry Potter, and even real people like the Queen of England. And those are only the figures in my house.
Funko now has a giant warehouse less than a mile away from Colby and my little house that is now my nerd heaven. The place is divided into different areas, there is a DC area where you can sit in a bat-mobile, an anime area that has a giant Godzilla that is currently eating Japan, which is fun, but there are also areas like the Disney with giant princess pop figures, Marvel area that has a life-sized chimichanga truck that Deadpool is “supervising”, a Star Wars area that you can hang out with Luke Skywalker and a Wampa, but by far the area I spent the most time in (which should not be a surprise to anyone who knows me) is Diagon Alley where all the Harry Potter magic is. By now you’re probably wondering right now “why am I reading this? What does this have to do with green chicken enchiladas? Ugh, food bloggers just give me the recipe already” and to that, I say “I’m getting there”. Right around the corner from Funko and right next door to a restaurant Gordon Ramsay tried to save on Kitchen Nightmares is a place called, The New New Mexico, where I had the most mind-blowing green chicken enchiladas I have ever had. They were stuffed with chicken, cheese, hatch peppers, smothered in a creamy green enchilada sauce and covered in cheese.
I became obsessed with recreating these enchiladas since it’s not as easy for me to get over to Everett as it once was. I started with my Salsa Verde that I make in batches every year once tomatillos are in season, I usually use leftover rotisserie chicken and boil it into stock with onion, garlic, oregano, cumin, cilantro, and beer. I pull the chicken out strain the onion and whatnot out, I then make a blonde roux then add the stock back making it creamy but spice it up with the salsa. I also use a 50/50 mix of corn and flour tortillas because we always argue (even though the correct answer is corn tortillas but a happy marriage is picking your battles) about either flour or corn tortillas for enchiladas. Stuff whatever kind of tortilla with chicken, cheese, and roasted hatch peppers. Extra chicken broth makes your side of Mexican rice so extra. Long story short if you find yourself in Everett, WA with nothing to do go to Funko and nerd out then go to The New New Mexicans for some enchiladas and a margarita you’ll thank me.
- ½ a Rotisserie Chicken, or equivalent amount of chicken
- 1 medium Onion
- 1 tablespoon Mexican Oregano
- 4-6 cloves of Garlic, smashed peeled or not peeled
- 1 cup Mexican beer
- Salt and Pepper to taste
- 2 tablespoons butter
- 1 cup Salsa Verde
- ¼ cup Flour
- 5 Hatch Peppers
- 8 flour and corn mixed tortillas
- 3 cups Mexican Blend cheese
- Add a little oil to a medium stockpot and sautee onions until translucent and soft, add in garlic, oregano, cook until aromatic then add in beer, chicken, and enough water to cover the chicken. Bring to a boil and simmer for at least an hour.
- Remove chicken to allow to cool before shredding, drain the solids out of the stock and set aside in a bowl. Shred chicken and place in another bowl.
- If needed, roast chilis on a sheet tray with a little oil until tender and the skin is bubbling off. Remove from the oven and place in a plastic bag to allow to sweat which will make the skins easier to remove. If you’re wanting heat, leave the seeds and inner pith but if you’re not wanting that level of heat, remove along with the skin, slice into strips and add to the chicken bowl, along with 1/3rd of the cheese. (this can all be done while stock is cooking and add the chicken when it’s ready)
- In the same stockpot add butter and flour to make the roux. It should be the consistency of wet sand, cook for about 5 minutes to make sure the raw flour taste is gone but before it starts to brown. Add the stock back into the stockpot a ladle full at a time and mixing well to make sure there are no clumps of roux. Add about 4-5 cups of the stock before adding in the salsa verde. Taste at this point and adjust for seasoning, adding more salt, salsa, pepper, whatever it is.
- In a 9x13 casserole dish spread a ladle full of the sauce on the bottom (this is the lube layer) place a tortilla put a little bit of sauce in the tortilla flip it and fill with 1/8th of the chicken mixture and roll into a cigar-shaped enchilada, repeat 7 more times. Add remaining sauce on the top of the rolled enchiladas tapping the dish so the sauce makes it’s way down and completely covering everything. Sprinkle with cheese and place uncovered in a 350° oven until the edges are bubbly and the cheese is lightly browned.
- Allow cooling for about 10 minutes before serving. Enjoy with Mexican rice, beans, and sour cream.