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chicken Enchiladas

Chicken Enchiladas Verdes

In a rush to get dinner on the table, you might be tempted to skip frying tortillas before assembling your chicken enchiladas. But this is a crucial step. Lightly frying the corn tortillas helps keep them from tearing as you roll them up and turning to mush as you bake them. This recipe saves you…

In a rush to get dinner on the table, you might be tempted to skip frying tortillas before assembling your chicken enchiladas. But this is a crucial step. Lightly frying the corn tortillas helps keep them from tearing as you roll them up and turning to mush as you bake them. This recipe saves you time elsewhere with an assist from rotisserie chicken.

Variations on enchiladas are nearly endless. This vegetarian recipe stuffs the tortillas with kale, beans, and Monterey Jack cheese. If you prefer pork, there are Pork Enchiladas Rojas smothered in a red sauce made with guajillo, ancho, and morita chiles. And beef fans can try these Tex-Mex-Style Enchiladas with pico de gallo.

Editor’s note: This recipe was originally published on September 1, 2015.

Ingredients

4 Servings

Green Sauce

2

tablespoons olive oil

½

onion, halved

1

poblano chile, halved

2

pounds tomatillos (about 20 medium), husks removed, rinsed

2

serrano chiles, chopped

3

garlic cloves, smashed

1

cup homemade chicken stock or low-sodium chicken broth

½

cup cilantro leaves with tender stems, chopped

1

tablespoon fresh lime juice

Kosher salt

Enchiladas and Assembly

½

rotisserie chicken, skin removed, meat shredded

½

teaspoon ground coriander

¼

teaspoon ground chile de árbol or red pepper flakes

Kosher salt

1

cup vegetable oil

8

6-inch corn tortillas

10

ounces Cotija cheese, finely grated, plus more for serving

½

cup crème fraîche

1

tablespoon milk

½

red onion, thinly sliced

Preparation

Green Sauce

Step 1

Preheat oven to 425°. Drizzle olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned, 35–40 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 purée until smooth. Transfer to a large bowl, then season green sauce with salt.

Enchiladas and Assembly

Step 2

Preheat oven to 425°. Toss chicken with coriander, chile de árbol, and ½ cup green sauce in a large bowl; season with salt.

Step 3

Heat vegetable oil in a medium skillet over medium-high until oil bubbles immedi

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