Chicken Enchiladas

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 9 tomatillos, husked and rinsed
  • 1/2 medium white onion
  • 1 serrano chile
  • 1 yellow chile (guero)
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves, loosely packed
  • Salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 6 (6-inch) corn tortillas
  • 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
  • 1/2 cup Mexican crema or sour cream
  • 1 cup shredded Monterey Jack cheese
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

  • Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

  • Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

  • Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.


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    This recipe is featured in:

    Cinco de Mayo