Chicken Enchiladas Verdes

In a rush to get dinner on the table, you might be tempted to skip frying tortillas before assembling your chicken enchiladas. But this is a crucial step. Lightly frying the corn tortillas helps keep them from tearing as you roll them up and turning to mush as you bake them. This recipe saves you time elsewhere with an assist from rotisserie chicken.

Variations on enchiladas are nearly endless. This vegetarian recipe stuffs the tortillas with kale, beans, and Monterey Jack cheese. If you prefer pork, there are Pork Enchiladas Rojas smothered in a red sauce made with guajillo, ancho, and morita chiles. And beef fans can try these Tex-Mex-Style Enchiladas with pico de gallo.

Editor’s note: This recipe was originally published on September 1, 2015.

Ingredients

4 Servings

Green Sauce

2

tablespoons olive oil

½

onion, halved

1

poblano chile, halved

2

pounds tomatillos (about 20 medium), husks removed, rinsed

2

serrano chiles, chopped

3

garlic cloves, smashed

1

cup homemade chicken stock or low-sodium chicken broth

½

cup cilantro leaves with tender stems, chopped

1

tablespoon fresh lime juice

Kosher salt

Enchiladas and Assembly

½

rotisserie chicken, skin removed, meat shredded

½

teaspoon ground coriander

¼

teaspoon ground chile de árbol or red pepper flakes

Kosher salt

1

cup vegetable oil

8

6-inch corn tortillas

10

ounces Cotija cheese, finely grated, plus more for serving

½

cup crème fraîche

1

tablespoon milk

½

red onion, thinly sliced

Preparation

Green Sauce

Step 1

Preheat oven to 425°. Drizzle olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly, then slip off and discard poblano skin. Transfer onion mixture and any accumulated juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season green sauce with salt.

Enchiladas and Assembly

Step 2

Preheat oven to 425°. Toss chicken with coriander, chile de árbol, and ½ cup green sauce in a large bowl; season with salt.

Step 3

Heat vegetable oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.

Step 4

Dip both sides of each tortilla in green sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13×9″ baking dish. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with 10 oz. cheese and remaining green sauce. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes.

Step 5

Meanwhile, combine crème fraîche and milk; season with salt.

Step 6

Serve enchiladas topped with cheese, a drizzle of crema, and sliced onion.

Read More

Written by 

Leave a Reply

Your email address will not be published. Required fields are marked *