Chicken Enchiladas Verdes
Mains · Serves 6 · Prep 30 min · Cook 40 min · Total 1 hr 10 min
Soft corn tortillas rolled around shredded chicken and drowned in a bright tomatillo-serrano sauce, finished with crema, queso fresco and raw onion. They are sauced on the plate, not baked, so the tortillas stay tender instead of mushy.
Ingredients
The Salsa Verde
- 1 1/2 lb tomatillos, husked and rinsed
- 2 serrano chiles (or 1 jalapeño)
- 1/2 white onion
- 2 clove garlic
- 1/2 cup cilantro leaves and tender stems
- 1 cup chicken broth
- 1 tbsp vegetable oil
- 1 tsp kosher salt
The Enchiladas
- 3 cup shredded cooked chicken
- 12 corn tortillas
- 1/3 cup vegetable oil, for softening the tortillas
- 1 cup crumbled queso fresco
- 1/2 cup Mexican crema (or sour cream thinned with a splash of milk)
- 1/2 white onion, thinly sliced
- 1/4 cup chopped cilantro
Steps
The Salsa Verde
- Put the tomatillos, serranos, onion and garlic in a saucepan, cover with water and simmer until the tomatillos turn olive green and soft, about 10 minutes. Drain.
- Blend with the cilantro, broth and salt until smooth.
- Heat the 1 tablespoon oil in a wide saucepan over medium-high heat. Pour in the salsa (it will spatter) and simmer until slightly thickened and a shade darker, 8 to 10 minutes. Keep it warm.
The Enchiladas
- Warm the chicken in a small pan with 1/2 cup of the salsa.
- Heat the 1/3 cup oil in a skillet over medium heat. Pass each tortilla through the oil for about 5 seconds per side, just until soft and pliable, then drain on paper towels.
- Dip a tortilla in the warm salsa, fill it with a few spoonfuls of chicken, roll it up and set it seam-side down on a platter or plate. Repeat with the rest.
- Spoon the remaining salsa over the enchiladas, then top with crema, queso fresco, sliced onion and cilantro. Serve right away.