4 Videos | Photo: Chicken Enchiladas Recipe
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
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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By spc holder
Tuscaloosa, AL
on April 22, 2013
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Lets just say......DELICIOSO!!!!!!!! I made some adjustments... I bought the can version of the green chiles enchilada sauce instead of making it....added some onions, garlic, chicken broth, and peppers to the sauce and then pureed the mixture. I seasoned my chicken with about 1/2 tsp of cumin...YUM! I mixed a little cream cheese with the chicken! I also added shredded cheddar/colby jack cheese to the inside of the tortillas (whole wheat tortillas : DELICIOSO!!!!!!!
By miss kelley
San Jose, CA
on March 12, 2013
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Really good! I used chicken broth instead of water to cook the tomatillos, and the sauce was very fresh and flavorful. It was a little on the tangy side, so I added just a dash more salt to mellow it out. It wasn't the prettiest dish I've ever served (the tortillas absorbed a lot of the sauce and kind of fell apart while baking, but my guests loved it just the same. I'll definitely be trying this one again.
By crystalschaefer...
Kansas city, 65
on February 12, 2013
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Yummy! First time making tomatillo salsa and my husband and I LOVED it! A definite repeat recipe. This is now my go-to for enchiladas.
Alterations: I sprinkled a little Monterey Jack inside the enchiladas for a little more gooeyness.
Critiques: The enchilada bottoms were a little soggier than desired, though I think that is more a chef error than recipe error. Next time I will pan fry the tortillas a little longer.
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