Chicken Enchiladas with Tomatillo Sauce
Submitted by carolann
Chicken enchiladas with tomatillo sauce roll shredded chicken in lightly fried corn tortillas, smothered in homemade salsa verde, topped with cheddar and Asiago. Authentic Mexican comfort food.
YIELD
4 servingsPREP
30 minCOOK
25 minREADY
60 minChicken enchiladas with tomatillo sauce go straight to the source for proper Mexican flavor. Fresh tomatillos and jalapenos get boiled together, pureed with onion and garlic, then simmered with chicken broth into a bright, tart-spicy salsa verde that defines the entire dish. Shredded chicken bound with sour cream goes into briefly fried corn tortillas, all topped with shredded cheese and baked until bubbling.
The brief fry on the corn tortillas before rolling is the most important step in proper enchilada-making. Thirty seconds per side in hot oil makes the tortillas pliable enough to roll without cracking, while sealing the surface so they don’t dissolve under the sauce during baking. Skip this and the tortillas tear during rolling and turn to soggy paste during the bake.
Using fresh tomatillos (not canned salsa verde) is what makes this version special. Tomatillos have a sharp, citrusy quality that loses character once canned, and the few extra minutes of boiling and pureeing fresh ones pays back in spades.
The sour cream in the filling is the unsung hero. It softens and slightly cools the sharpness of the salsa verde while binding the shredded chicken into a cohesive filling that won’t fall out during rolling. Without it, the filling crumbles and the enchiladas slump.
The combination of sharp cheddar and Asiago is unconventional for Mexican cooking (traditional would be Monterey Jack or queso fresco), but the sharp cheddar’s bite plays beautifully against the tangy tomatillo sauce. Don’t sub in mozzarella; it gets buried by the sauce.
Chef Tips
- Husk and rinse the tomatillos thoroughly, the sticky residue under the husk is bitter
- Don’t overpack the filling, enchiladas split open during baking when stuffed too full
- Pour the sauce all the way to the edges of the dish, exposed enchilada ends dry out and char
- Let rest 5 minutes after baking before serving, the sauce sets and slices cleaner
Variations
- Sub Monterey Jack or queso fresco for a more traditional Mexican cheese profile
- Add a roasted poblano pepper to the sauce for deeper green flavor
- Top with cilantro, sliced avocado, and a squeeze of lime at the table
Ingredients
Directions
TO MAKE THE SAUCE:
Husk and wash the tomatillos. Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers.
Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.
In a large pot heat the vegetable oil over medium heat. Add the vegetable purée and simmer 2 minutes.
Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside.
TO MAKE THE ENCHILADAS:
Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through.
Remove the chicken from the water and cool slightly. Shred the chicken and set aside.
Combine the cooled, shredded chicken with the minced onion, Stir in ¼ cup of the tomatillo sauce. Set aside.
In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly.
Spread a little of the sauce in a 9- by 13-inch baking dish . Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit.
Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.
Bake in a preheated 350℉ (180℃) F oven 25 minutes. Cool 5 minutes before serving.]
Comments
