I love the bright, sweet and spicy flavor in these Enchiladas Verdes. This recipe has chicken, but you can also just make them with cheese or with shredded pork. The touch of cumin adds depth, the cilantro and lime liven everything up, and the salsa is just plain delicious. If you have access to fresh corn tortillas you can use those instead of flour.
from: ben rayl, in copenhagen dk
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- for the salsa verde:
- tomatillos - 1 28 oz can, drained
- jalapenos - 2, seeded and diced more if you like
- white onion - 1/2 onion, roughly chopped
- garlic cloves - 2, minced
- chicken stock - about 2 cups
- for the filling:
- vegetable oil - 1 tbsp
- onion - 1/2 onion, finely chopped
- garlic clove - 1, minced
- chicken breasts - 4, cooked and shredded
- cumin - 1 tsp
- salt and pepper - use very generously
- chicken stock - 1/3 cup
- limes - juice of 1
- cilantro - 1/4 cup, chopped
- sour cream - 1/4 cup
- tortillas - 6 - 8 four, more if corn
- mozzarella - 1 cup, shredded
- queso anejo - 1/2 cup, crumbled
make the salsa:
- Put the tomatillos, jalapeños, onion and garlic into a blender.
- Pour in enough chicken stock to almost cover the tomatoes, then blend together until everything is pureed.
- Pour the salsa into a medium saucepan and bring to just boiling, then reduce heat and allow to simmer for about 10 minutes.
make the enchiladas:
- Heat the oven to 400 F (200 C) and spray a large casserole pan. Spread about 1/2 a cup of the salsa in the bottom of the pan.
- Heat the oil in a large skillet, over medium heat. Add the onion and cook until softened, about 3 - 5 minutes. Stir in the garlic and cook for another minute or two.
- Add the shredded chicken and sprinkle with the cumin, generously add salt and pepper, then stir well to combine. Stir in the chicken stock and increase the heat to medium. Cook for about 4 - 5 minutes, or until most of the stock is absorbed.
- Remove from heat and squeeze the lime over the chicken, then stir in the cilantro and sour cream.
- Heat the flour tortillas for a few seconds in the microwave, then one at a time sprinkle with some mozzarella cheese and top with about 1/2 cup of the chicken filling. Roll up tightly and place seam side down on top of the salsa in the casserole dish.
- Spoon the remaining salsa over the enchiladas and sprinkle with the queso anejo. Bake in the oven for about 20 minutes, or until heated through.
- Garnish with additional sour cream and avocado.