Chicken Enchiladas Verdes

I would find it difficult to single out a particular cuisine as my exclusive favorite since I love all types of food (though Italian, Japanese, and Mexican are at the top of my list).  These enchiladas from Bon Appetit are easy and delicious, plus they freeze well if you happen to have leftovers.  Be sure to freeze some of the sauce in small containers to serve with the enchiladas.

Tomatillos are unusual little green orbs with papery husks.  They belong to the nightshade family (tomatoes, eggplant, some varieties of potatoes and chiles).  They can be  eaten raw or cooked, and their citrusy-tart flavor is delightful in salsa.

The tomatillos, onion, and poblano chile are roasted for a short time before they go into the blender with a few other ingredients for a quick whirl.  Sauce is ready!

Chicken Enchiladas Verdes

 

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Author: Kiyo Miller adapted from Bon Appetit Magazine

Cuisine: Mexican

Serves: 4

Ingredients

• Green Sauce:
• 1 tablespoon olive oil
• ½ onion, halved
• 1 large poblano chile, halved, seeds removed
• 2 pounds tomatillos, husked removed, rinsed and halved
• 2 serrano chiles, chopped (remove seeds if you prefer to)
• 3 garlic cloves, smashed
• 1 cup chicken broth
• ½ cup cilantro leaves, chopped
• 1 tablespoon fresh lime juice
• kosher salt
• Enchiladas:
• ½ rotisserie chicken (about 1 pound), skin removed, meat shredded
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• kosher salt
• 8 corn tortillas
• 6 ounces finely grated extra sharp white cheddar cheese (or Cotija cheese), divided
• ½ cup sour cream mixed with 2 tablespoons milk
• ½ small white or red onion, thinly sliced

Preparation

1. Preheat oven to 425 degrees. Brush olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and lightly browned about 30 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 puree until smooth. Transfer to a large bowl, season sauce with salt.
2. Arrange tortillas on a cookie sheet and lightly spray both sides with cooking oil (Pam). Bake in a 400 degree oven for about 4 minutes. When done, let them cool and they are ready to be filled and rolled. Do not skip this step. It keeps the tortillas intact when enchiladas are baking.
3. Turn oven temperature up to 425 degrees. Toss chicken with coriander, red pepper flakes, and ½ cup green sauce in a large bowl; season with salt.
4. Spread about 1 cup of green sauce in a 13x9" baking dish to cover the bottom completely. Pour some of the green sauce into a pie dish and dip both sides of each tortilla in sauce, just to coat. 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 more green sauce and most of the cheese (set aside some of the cheese for serving). Bake until sauce is bubbling and cheese is beginning to brown, about 25 minutes. Let sit 10 minutes.
5. Meanwhile, combine sour cream with milk, season with salt. Serve enchiladas topped with extra cheese, a drizzle of sour cream mixture, sliced, onions, and cilantro.

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