Chicken Enchiladas Verdes

Name: Chicken Enchiladas Verdes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) tomatillos, husked, rinsed well to remove stickiness, and halved; 2 medium (60 g) jalapeño peppers, stemmed and halved lengthwise (seeded for a milder sauce); ½ medium (100 g) white onion, cut into 2 thick wedges; 4 large cloves (20 g) garlic cloves, left unpeeled; 1 cup (30 g) fresh cilantro, leaves and tender stems, loosely packed; ½ cup (120 ml) low-sodium chicken broth; 1 tbsp (15 ml) fresh lime juice; ½ tsp (1 g) ground cumin; ¾ tsp (4 g) kosher salt, plus more to taste; ⅓ cup (80 g) sour cream, at room temperature; 3 cups (420 g) cooked chicken, shredded into bite-size pieces, skin removed; ½ cup (75 g) white onion, finely chopped; 1 cup (113 g) Monterey Jack cheese, freshly shredded (for the filling); ¼ tsp (1½ g) kosher salt; 12 6-inch tortillas (340 g) corn tortillas, fresh and pliable; ⅓ cup (80 ml) vegetable oil, for softening the tortillas; 2 cups (227 g) Monterey Jack cheese, freshly shredded (for the topping); ¼ cup (8 g) fresh cilantro, roughly chopped; 4 small (60 g) radishes, thinly sliced (optional)

From the MyKitchenBank Kitchen

Corn tortillas are rolled around juicy shredded chicken and Monterey Jack, then baked under a bright, tangy sauce of broiled tomatillos, jalapeño, garlic and cilantro. Broiling the vegetables first gives the sauce a smoky depth. A little sour cream mellows the acidity.

Prep: 30 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 30 min
Makes: 12 enchiladas (serves 6, 2 per person)

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Ingredients

6 servings

For the green sauce
1½ lb (680 g) tomatillos, husked, rinsed well to remove stickiness, and halved
2 medium (60 g) jalapeño peppers, stemmed and halved lengthwise (seeded for a milder sauce)
½ medium (100 g) white onion, cut into 2 thick wedges
4 large cloves (20 g) garlic cloves, left unpeeled
1 cup (30 g) fresh cilantro, leaves and tender stems, loosely packed
½ cup (120 ml) low-sodium chicken broth
1 tbsp (15 ml) fresh lime juice
½ tsp (1 g) ground cumin
¾ tsp (4 g) kosher salt, plus more to taste
⅓ cup (80 g) sour cream, at room temperature
For the filling and assembly
3 cups (420 g) cooked chicken, shredded into bite-size pieces, skin removed
½ cup (75 g) white onion, finely chopped
1 cup (113 g) Monterey Jack cheese, freshly shredded (for the filling)
¼ tsp (1.5 g) kosher salt
12 6-inch tortillas (340 g) corn tortillas, fresh and pliable
⅓ cup (80 ml) vegetable oil, for softening the tortillas
2 cups (227 g) Monterey Jack cheese, freshly shredded (for the topping)
To serve
¼ cup (8 g) fresh cilantro, roughly chopped
4 small (60 g) radishes, thinly sliced (optional)

Equipment (9)

Rimmed baking sheet, lined with foil
Blender
Medium saucepan (3-quart / 2.8 L)
10-inch (25 cm) skillet, preferably cast iron or heavy nonstick
9×13-inch (23×33 cm) baking dish
Tongs
Paper towels and a plate
Aluminum foil
Box grater

Steps

Before you start

Use cooked chicken: a 2-lb (900 g) rotisserie chicken gives about 3 cups (420 g) of shredded meat once skin and bones are removed. Or poach 1.5 lb (680 g) boneless, skinless breasts or thighs until they reach 165°F (74°C), then shred.
Position one oven rack about 6 inches (15 cm) below the broiler for the first step. Move it to the center before baking.
Shred the Monterey Jack yourself from a block. It melts more smoothly than pre-shredded cheese.
For a milder sauce, remove the seeds and white ribs from the jalapeños before broiling.
Have a 9×13-inch (23×33 cm) baking dish ready. There is no need to grease it, because the sauce goes in first.

1
Broil the vegetablesOven 500°F / 260°C
- Position an oven rack 6 inches (15 cm) below the broiler and heat the broiler to high (about 500°F / 260°C).
- Line a rimmed baking sheet with foil.
- Arrange the tomatillos cut-side down in a single layer, then add the jalapeño halves, onion wedges and unpeeled garlic cloves.
- Broil for 5 to 6 minutes, until the tomatillo skins are blistered and charred in spots and have started to soften.
- Flip everything with tongs and broil 4 to 5 minutes more, until the tomatillos are soft and slumped and juices pool on the pan.
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Ready when: Tomatillos are soft and collapsing with charred spots; garlic feels soft when squeezed.
Tip: Stay close and check at 4 minutes. Broilers vary and the garlic can burn first. Remove the cloves early if they darken too much.
2
Cool and blend sauce
- Remove the pan from the oven and turn the oven off.
- Let the vegetables cool for 5 minutes.
- Squeeze the garlic from its skins.
- Transfer the vegetables and all their pan juices to a blender.
- Add the garlic, cilantro, chicken broth, lime juice, cumin and ¾ teaspoon salt.
- Blend on high for 30 to 45 seconds, until mostly smooth with a few flecks of green.
- Start on low speed with the lid vented so the hot steam does not blow the lid off.
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Ready when: Sauce is pourable, pale green and mostly smooth with tiny flecks of herb.
Tip: Do not fill the blender more than two-thirds full. Blend in two batches if needed.
3
Simmer the sauce
- Pour the sauce into a medium saucepan and bring to a simmer over medium heat.
- Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes, until it darkens slightly to an olive green and thickens enough to coat the back of a spoon.
- Remove from the heat and let it sit for 2 minutes.
- Whisk in the sour cream until smooth.
- Taste and add salt if needed.
- You should have about 3 cups (700 ml) of sauce.
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Ready when: Sauce coats the back of a spoon and a line drawn with a finger holds for a second.
Tip: Add the sour cream off the heat. Boiling it can make the sauce curdle.
4
Heat the ovenOven 375°F / 190°C
- Move the oven rack to the center position and heat the oven to 375°F (190°C), set to regular bake (not broil).
5
Mix the filling
- In a large bowl, combine the shredded chicken, chopped onion, 1 cup (113 g) of the Monterey Jack, ¼ teaspoon salt and ¼ cup (60 ml) of the green sauce.
- Stir until the chicken is evenly moistened and the cheese is distributed.
- The mixture should hold together when pressed in your hand but not be wet.
- You should have about 4½ cups (about 3½ cups before the cheese and sauce).
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Ready when: Filling clumps lightly when squeezed and no dry chicken remains.
Tip: If you are using chicken that has been refrigerated, let it sit out while you soften the tortillas so the filling is not ice cold.
6
Soften the tortillas
- Heat the oil in a 10-inch (25 cm) skillet over medium heat until it shimmers, about 2 minutes.
- Using tongs, fry one tortilla at a time for 10 to 15 seconds per side, just until it is soft and flexible and looks slightly glossy.
- It should not turn crisp or brown.
- Drain on a paper towel-lined plate and stack the tortillas as you go, which keeps them warm and pliable.
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Ready when: Tortillas bend without cracking and have small bubbles but no browning.
Tip: Frying too long makes tortillas brittle and they will crack when rolled. If you prefer less oil, microwave the stack wrapped in a damp towel for 45 seconds instead.
7
Fill and roll
- Spread 1 cup (240 ml) of the green sauce over the bottom of the 9×13-inch (23×33 cm) baking dish.
- Working with one tortilla at a time, spoon a scant ⅓ cup (about 70 g) of the filling in a line down the center.
- Roll up snugly and place seam-side down in the dish.
- Repeat with the remaining tortillas, arranging them in two tight rows of six so they support each other.
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Ready when: All 12 enchiladas are snug in the dish, seam-side down, with no filling left over.
Tip: If a tortilla cracks, patch it by placing it seam-side down and covering with sauce. Nobody will see it.
8
Sauce and cheese
- Pour the remaining green sauce (about 1¾ cups / 420 ml) evenly over the enchiladas, making sure the tortilla ends are covered so they do not dry out.
- Sprinkle the remaining 2 cups (227 g) Monterey Jack evenly over the top.
- Cover the dish tightly with foil.
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Ready when: Every enchilada is coated in sauce and the cheese forms an even layer.
Tip: Tent the foil slightly, or spray it with oil, so the cheese does not stick to it.
9
Bake covered, then uncoveredOven 375°F / 190°C
- Bake covered at 375°F (190°C) for 15 minutes, until the sauce is bubbling around the edges.
- Remove the foil and bake 10 to 12 minutes more, until the cheese is fully melted with a few lightly browned spots and the sauce is bubbling throughout.
- The filling should be hot all the way through (165°F / 74°C in the center of the center enchiladas).
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Ready when: Cheese is melted and speckled golden, sauce bubbles at the edges, and the center filling reads 165°F (74°C).
Tip: For more browning, broil the uncovered dish for 1 minute at the end, watching it closely.
10
Rest and garnish
- Let the enchiladas rest in the dish for 5 minutes so the sauce thickens slightly and they hold together when served.
- Scatter with the chopped cilantro and the radish slices, if using.
- Serve 2 enchiladas per person with a spatula, spooning extra sauce from the dish over the top.
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Ready when: Sauce no longer runs when a spatula lifts an enchilada.
Tip: Serve promptly. Corn tortillas continue to soften as they sit in the sauce.

Good to know

Tips

Rinse the tomatillos thoroughly after husking. The sticky film on the surface can make the sauce taste bitter.
If the sauce tastes too tart, add a pinch of sugar or a bit more sour cream. If it is too thick, thin it with a splash of broth.
Fry the tortillas just until pliable. Over-fried tortillas crack, and under-softened ones tear when rolled.
Warm tortillas roll more easily, so keep the stack covered while you assemble.

Make ahead

"Make the green sauce up to 3 days ahead: cool it, then refrigerate it in a covered container, without the sour cream if you like, and whisk in the sour cream when you reheat it. You can assemble the enchiladas up to 24 hours ahead. Cover the dish tightly and refrigerate it without baking, then add 10 minutes to the covered baking time. Bake from fridge-cold until the center reaches 165°F (74°C)."

Storage & reheating

"Refrigerate leftovers in a covered container for up to 4 days. To reheat, place portions in a baking dish, cover with foil and warm at 350°F (175°C) for 15 to 20 minutes, until hot in the center (165°F / 74°C), or microwave a single portion, covered, for 1½ to 2 minutes. To freeze, wrap the baked and cooled enchiladas (or the unbaked assembled dish) tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge before reheating. Do not leave at room temperature for more than 2 hours."

Substitutions

Monterey Jack cheese → Oaxaca cheese, mild white cheddar or a mix of Jack and queso fresco. Oaxaca melts the most like Jack. Queso fresco stays crumbly, so use it only as a garnish.
sour cream → Mexican crema or full-fat plain Greek yogurt. Crema is slightly richer and thinner. Greek yogurt is tangier, so add it off the heat.
tomatillos → Two 11-oz (312 g) cans whole tomatillos, drained. Skip broiling them. Broil the other vegetables for 6 to 8 minutes and blend with the canned tomatillos. The sauce will be a little less smoky.
cooked chicken → Shredded cooked turkey, or sautéed mushrooms and black beans. Use the same volume. For a vegetarian version, replace the broth with vegetable broth.