Enchiladas Verdes

I’m a sucker for some good Mexican food. Enchiladas – as basic as they are – are one of my favorite dishes to order. They always have been, and continue to be, but I like to try different variations. Enchiladas verdes is my go-to when I’m trying something at a new Mexican restaurant (if they have it on the menu). Something about the acidic tomatillo sauce, I am just in love with. Even better if its nice and spicy!

This recipe is from one of my favorite cookbook collections from Food & Wine (Food & Wine Annual Cookbook 2008). The verdes sauce is literally 2 ingredients, and a bit of pulsing on in the food processor. Also, I learned how to make the corn tortillas a perfect texture for holding the ingredients and not falling apart despite being soaked in the sauce. Fry each in some hot oil first for a minute or so, get it firm and a bit crisp, then coat in the green sauce and add the chicken and cheese.

Look at these beauties: 3 lbs. of tomatillos (and a few jalapenos). 

Bring a large pot of water to a boil, and add the tomatillos and jalapeno, and boil until softened. Then add to a food processor & pulse until smooth.

Enchiladas Verdes

2015-12-08 22:31:14

Serves 6

The two ingredient verdes sauce alone is worth raving about.

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Cook Time

1 hr 15 min

Cook Time

1 hr 15 min

Ingredients

2-3 pounds tomatillos, husked

1 large jalapeño, halved

1/4 cup extra-virgin olive oil, plus more for frying

Salt & freshly ground pepper

16 corn tortillas

3 cups shredded cooked chicken (rotisserie or otherwise)*

1 1/2 cups shredded sharp cheddar cheese

1/2 cup crumbled queso fresco, plus more for serving

Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving

Instructions

1. Preheat oven to 350 degrees F. Boil a large pot of water and add tomatillos and jalapeno and boil for about 10 minutes (until soft). Drain them in a colander and transfer to a food processor or blender and process until smooth.
2. In a large skillet, heat 1/4 cup of olive oil and add the salsa verdes over medium-high heat. Bring to a boil and season with salt and pepper. Spoon a few tablespoons of salsa into 2 shallow baking dishes.
3. In a medium skillet, add 1/4 inch of olive oil (I used have olive half canola) and heat until shimmering. Use tongs to dip the tortilla in the oil and cook over medium heat (turning once) until pliable (about 10-15 seconds). Lift from oil and add to salsa coating each side.
4. Add chicken and cheddar to each tortilla and roll into loose cylinders and place seam-side down in the baking dishes. Pour remaining salsa over the top, and top with a good crumbly Mexican cheese like queso fresco. Bake for about 30 minutes until salsa is boiling.
5. Serve with sour cream, lime wedges, cilantro, onion, tomatoes, and more cheese.

Notes

1. *I seasoned 3 boneless, skinless chicken breasts with chili powder, cumin, salt & pepper, and baked in the oven at 350 degrees F until cooked through (about 30 minutes). Then I shredded it all up and tossed it in some extra verdes sauce. You may use rotisserie chicken if you wish.

By Marie Hejl

Adapted from Food & Wine

Adapted from Food & Wine

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