Entrée: Mexico – Enchiladas Verdes (Green Enchiladas)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 25 min

Additional 5 min

Total 1 hr

Ingredients

1 lb (450 g) tomatillos, husked and rinsed
2-3 jalapeños or serrano chiles, stemmed (seeded for less heat)
1 / 2 medium white onion, quartered
3 garlic cloves, unpeeled
1 / 2 cup (15 g) cilantro leaves and tender stems
1 cup (240 ml) low-sodium chicken broth or water, plus more as needed
1 tbsp neutral oil (for sauce)
1 tsp kosher salt, plus more to taste
1 / 2 tsp sugar (optional, to balance acidity)
12 corn tortillas (6-inch; 15 cm)
3 cups (375 g) cooked shredded chicken (rotisserie or poached)
1 to 1 1 / 2 cups (115-170 g) shredded Oaxaca, Chihuahua, or Monterey Jack cheese, divided
1 / 2 small white onion, finely diced
1 / 4 cup (10 g) chopped cilantro, plus more for garnish
1 / 2 tsp ground cumin (optional)
1 / 2 tsp dried Mexican oregano (optional)
Freshly ground black pepper, to taste
2-3 tbsp neutral oil (for softening tortillas)
Mexican crema or sour cream, for serving
Crumbled queso fresco, for serving
Sliced radishes, avocado, lime wedges, and thinly sliced white onion, for serving

Instructions

1. Char the vegetables: Heat a dry skillet or griddle over medium-high. Add tomatillos, chiles, onion, and garlic (in skins). Cook, turning occasionally, until tomatillos are blistered and softened and the aromatics are charred in spots, 8-12 minutes. Peel the garlic.
2. Blend the salsa verde: In a blender, combine charred tomatillos, chiles, peeled garlic, onion, cilantro, and 1 cup broth (or water). Blend until smooth. If very thick, add a splash more liquid.
3. Cook the salsa: Heat 1 tablespoon oil in a saucepan over medium. Pour in the blended salsa (it should sizzle). Simmer 5-7 minutes, stirring, until slightly thickened and bright green. Season with 1 teaspoon salt and the optional sugar to balance. Adjust salt to taste and keep warm over low.
4. Heat oven and prep dish: Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Spoon a thin layer of salsa over the bottom.
5. Season the chicken: In a bowl, toss shredded chicken with 1/2-3/4 cup warm salsa, the diced onion, chopped cilantro, cumin, oregano, a pinch of salt, and black pepper. The mixture should be juicy but not soupy.
6. Soften the tortillas: In a small skillet, heat 2-3 tablespoons oil over medium. Working in batches, fry tortillas 5-10 seconds per side until pliable (not crisp). Drain on paper towels. Alternatively, microwave tortillas wrapped in a damp towel until warm and flexible.
7. Fill and roll: Working one at a time, dip a tortilla lightly into the warm salsa to coat. Place about 1/4 cup chicken filling and a pinch of shredded cheese along the center. Roll snugly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
8. Sauce and top: Pour remaining salsa evenly over the enchiladas (you may not need all of it; they should be generously sauced). Sprinkle the remaining shredded cheese over the top.
9. Bake: Bake until the cheese is melted and the sauce is bubbling around the edges, 12-15 minutes.
10. Finish and serve: Let rest 5 minutes. Serve hot topped with crema or sour cream, crumbled queso fresco, extra cilantro, thinly sliced onion, and radishes. Add avocado and lime wedges on the side.