Mexican · Free
Enchiladas Verdes
Soft corn tortillas rolled around shredded chicken, bathed in a tangy green tomatillo sauce, and baked under melty cheese. Comforting, saucy, and surprisingly simple to assemble.
****+
Prep 25 min · Cook 30 min
Method
Preheat the oven to 375 deg F and lightly grease a 9-by-13-inch baking dish.
Place the tomatillos, jalapenos, onion half, and garlic in a saucepan, cover with water, and boil over high heat for 8 to 10 minutes until the tomatillos turn olive green and soft.
Using a slotted spoon, transfer the boiled vegetables to a blender, add the cilantro, chicken broth, and salt, and blend until smooth to make the green sauce.
Pour a thin layer of the green sauce over the bottom of the baking dish to keep the enchiladas from sticking.
Heat the vegetable oil in a small skillet over medium heat, then quickly dip each tortilla in the hot oil for about 10 seconds per side to soften it and prevent tearing.
Lay a softened tortilla on a plate, spoon a few tablespoons of shredded chicken down the center, roll it up snugly, and place it seam-side down in the dish.
Repeat with the remaining tortillas and chicken, nestling the rolls tightly side by side in the dish.
Pour the rest of the green sauce evenly over the rolled enchiladas so they are fully covered, then scatter the shredded cheese on top.
Bake uncovered for 18 to 20 minutes, until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
Let the enchiladas rest for 5 minutes so they hold together when served.
Drizzle with crema and sprinkle with chopped onion just before bringing them to the table.
Chef's tips
- Dipping the tortillas in hot oil is the key step that keeps them from cracking when you roll them.
- A store-bought rotisserie chicken makes this a fast weeknight meal -- you need about 3 cups of shredded meat.
- For a spicier sauce, leave the jalapeno seeds in or add a third pepper before blending.
Cooking times vary by equipment -- cook to temperature and to taste.
