Enchiladas Verdes in a Tomatillo Sauce
Enchiladas Verdes
Servings
6 to 8servings
Servings
6 to 8servings
Ingredients
  • For the sauce:
  • 2pounds green tomatilloshusks removed and rinsed
  • 2cloves garlic
  • 2 serrano chilesor to taste
  • 1cup cilantro leaves
  • 1/4cup white onionroughly chopped
  • 1teaspoon kosher or sea saltmore or less to taste
  • 1tablespoon safflower or corn oil
  • For the enchiladas:
  • 2cups shredded cooked chickenhome cooked or rotisserie works great!
  • Oil for frying the tortillas
  • 12 corn tortillas
  • 1/2cup Mexican style creamcan substitute for heavy cream
  • 1/2cup crumbled queso frescofarmers cheese, cotija or mild feta
  • 1/3cup white onionchopped, for garnish
Instructions
  1. Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.
  2. Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth. Heat a tablespoon of oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.
  3. In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently “pass each tortilla through the oil,” one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.
  4. Preheat the oven to 375 degrees.
  5. Place about 2 to 3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the chopped onion. They are very satisfying with a side of rice and/or beans, as well as with a light green salad.
  6. Eat the enchiladas while they are hot!