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Enchiladas Verdes

  • 4 tsp (2tsp+2tsp) vegetable oil
  • 1 med onion - chopped
  • 1 Tbsp (2tsp+1tsp) minced garlic (about 3 cloves)
  • 1/2 tsp ground cumin
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/4lb boneless, skinless chicken breasts (about 1 1/2 large breasts)
  • 1 1/2lb tomatillos (16-20med) - husk & stem removed, rinsed well & dried (Optional: 3-11oz. cans drained & rinsed)
  • 3 med poblano chiles - halved lengthwise, stemmed & seeded
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 8 oz. pepper jack or monterey jack cheese - grated (1 1/2 cup + 1/2 cup)
  • 12-16 6“ corn tortillas
  • sour cream - table topping - optional

  1. Adjust oven racks to middle and high positions and heat broiler.
  2. Heat 2 tsp veg oil in med saucepan until simmering. Add onion and cook, stirring frequently, until golden, 6-8 min. Add 2 tsp garlic and cumin, cook stirring frequently until fragrant, 30 sec. Decrease heat and stir in broth. Add chicken, cover, simmer until thickest part of chicken registers 160 deg, 15-20 min., flipping chicken at 8 min. Transfer finished chicken to bowl and cool in refrigerator for about 20 min. Reserve 1 cup of broth and discard remainder.
  3. While chicken is cooking toss tomatillos (halve>2”) and poblanos with 2 tsp oil, arrange on baking sheet sprayed with no stick spray with skin side of poblanos up. Broil until vegetables blacken and start to soften, 5-10 min. rotating pan halfway through. Lower oven to 350 deg when done. Cool 10 min., remove skins from poblanos.
  4. Add poblanos and tonatillos to food processor along with 1 tsp sugar, 1 tsp salt, 1 tsp garlic, and 1 cup reserved broth. Process until somewhat chunky, about 8-1 sec pulses. Taste for tartness and add additional sugar 1/2 tsp at a time up to 2 1/2 tsp total.
  5. When chicken is cool, pull into shreds using hands or 2 forks. Chop into bite size pieces. Combine chicken with cilantro and 1 1/2 cup cheese in bowl. Season with salt. Cover bottom of 13×9 baking pan with 1 cup sauce.
  6. Place tortillas on 2 baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, 2-4 min. Increase oven temp to 450 deg.
  7. Place warm tortillas on countertop and fill with filling. Roll tightly and place in baking pan, seam side down. Pour remaining tomatillo sauce over top. Spread so each tortilla is covered. Sprinkle with remaining 1/2 cup of cheese.
  8. Cover baking pan with aluminum foil and bake on middle rack in 450 deg oven until heated through and cheese is melted, 15-20 min. Serve, passing sour cream as topping.

Serves: 5-6      Total cook time: 30min+30min+20min = 1hr 20min
Source: Cook's Illustrated Jul/Aug 2008

recipe/enchiladasverdes.txt · Last modified: 2014/01/19 16:00 by rob