Oh, enchiladas verdes. How do I love thee? Let me count the ways….
- You are delicious
- Your recipe involves tomatillos, which I don’t cook with enough
- Your recipe also involves a green salsa recipe, which I have made without the enchiladas. It is also delicious.
- Cheeeeeeeese. Melty, cheesey, chicken-y deliciousness.
Without further ado, here is the recipe (a more complete version can be found in Cooks Illustrated #93):
4t veg oil
1 med onion, chopped
3 med garlic cloves, minced
1.5c chicken stock
1lb chicken breasts
1.5 lbs tomatillos
3 med poblano chiles (if you can’t find poblanos, sub 4 jalapeños), halved, stemmed, and seeded
salt & pepper
1/2c chopped fresh cilantro
8oz pepper jack
12-6″ corn tortillas
- Heat broiler. Heat 2t oil in saucepan, sauté onions till golden. Add 2t garlic, cumin, cook till fragrant. Add chicken & stock, cover, simmer 15 minutes, flipping halfway through. Remove chicken from broth and let cool. Remove 1/4c liquid, discard the remainder.
- Toss tomatillos and chiles with 2t oil. Place on baking sheet, broil until vegetables blacken and soften, ~5 min. Let cool, then remove skin from chiles. Transfer vegetables to food processor. Decrease oven temp to 350.
- Add sugar, salt, pepper, and reserved cooking liquid to food processor. Process until sauce is slightly chunky. Taste, seasoning with additional salt, sugar, and pepper to taste.
- Dice chicken. Combine with cilantro and all but 1/2c cheese.
- Smear bottom of 13″x9″ pan with 3/4c tomatillo sauce. Heat tortillas in oven for 2-3 minutes, until pliable. Increase oven temp to 450. Spread 1/3c of chicken filling mixture down center of each tortilla. Roll each tortilla tightly, place in pan seam side down. Pour remaining sauce over enchiladas, using spoon to spread it evenly over all of them. Sprinkle remaining 1/2c cheese down middle. Cover pan with foil.
- Bake enchiladas for 15 minutes, until cheese is melted. Serve immediately.