Enchiladas Verdes

Provided by Mely Martinez

These chicken enchiladas are bathed in a creamy salsa Verde sauce and covered with cheese, before being baked in the oven. These enchiladas can be prepared ahead of time, covered tightly and then stored in the refrigerator for a couple of days until ready to bake.

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4 people

INGREDIENTS

For Enchiladas

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• 12 oz tomatillos (about 8 medium-size tomatillos) husks removed

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• 2 Serrano peppers (or 1 Jalapeño Pepper)

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• 1 garlic clove

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• 1/8 of a whole medium white onion

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• 1/2 cup Mexican cream or sour cream

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• 1/2 cup chopped cilantro

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• 2 cups fully cooked shredded chicken

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• rSalt & pepper, to taste

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• 1/4 tsp onion powder

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• 1/4 tsp garlic powder

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• 1 cup shredded Swiss cheese

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• 12 corn tortillas

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• 2 Tbsp vegetable oil, for frying

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For Garnish & Serving

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• 1/2 medium onion thinly sliced

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• rcilantro

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• rMexican cream or sour cream (optional)

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INSTRUCTIONS

Directions

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1. Place the tomatillos, peppers, garlic clove and 1/8 onion in a saucepan. Cover with 4 cups of water and turn the heat to high. Wait until the water starts boiling, then reduce the heat and gently simmer for about 15 minutes until the tomatillos are cooked.

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2. Allow the tomatillos and peppers to cool, then place them in a blender along with the cooked onion and garlic. Process to have a smooth salsa.

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3. Add the Mexican cream and the chopped cilantro into the blender and process until the sauce has a homogenous texture. Set aside.

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4. Heat a skillet over medium heat and warm the 2 tablespoons of vegetable oil. Using a pair of kitchen tongs, dip the tortillas one at a time into the oil to soften them. They only need to be in the oil for a few seconds per side. Besides softening them for easy rolling, another reason that we do this is to keep the tortillas from breaking apart.

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5. Transfer the tortillas onto a plate covered with paper towels to drain any excess oil. Preheat your oven to 350°F.

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6. Season the chicken with salt and pepper and add the garlic powder and onion powder.

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7. Spread about 1/3 of the sauce in the bottom of a 9×11-inch baking dish.

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8. Divide the shredded chicken evenly among tortillas. To assemble an enchilada, place some shredded chicken on a tortilla, then roll it up. Place it on the baking dish seam side down. Repeat this process with the rest of the tortillas, until the baking dish is filled with one layer of the rolled enchiladas.

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9. Cover the enchiladas with the rest of sauce, then sprinkle with cheese.

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10. Bake in the oven for 30 minutes, or until the cheese starts to turn golden-brown.

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11. Garnish with the sliced onion and the cilantro and serve immediately.

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Tidbits

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1. Some cooks like to add one roasted Poblano pepper to the sauce.

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2. Instead of passing them through the oil, you can brush the tortillas with some oil and then warm them on a skillet. This method uses less oil.

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3. You can use leftover rotisserie chicken for making these enchiladas.

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4. Instead of Swiss cheese, you can use Muenster, Monterey Jack, or any combination of these.

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5. If you or your guests do not like their food to be too spicy, you can serve the enchiladas with a side of Mexican cream or sour cream. Drizzle it over the enchiladas to cool down the spiciness of the salsa.

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