Enchiladas Verdes (Green Chicken Enchiladas)
Submitted by cen
Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
180 minThese are real-deal enchiladas verdes, built from scratch at every step. The chicken gets poached in an aromatic broth with garlic, carrot, bay leaf, and onion, then shredded and mixed with Monterey Jack and sour cream. The salsa verde is raw tomatillos and serrano chiles pureed into a bright, tangy sauce that tastes nothing like anything from a jar.
Three pounds of fresh tomatillos is generous, and it needs to be. The sauce should pool around the enchiladas, not just streak across the top. Pureed with serranos and garlic, then brought to a quick boil with a splash of the reserved chicken broth, it turns into a vivid green sauce with sharp heat and citrusy acidity.
Passing each corn tortilla through hot oil before filling is a traditional technique that makes all the difference. It softens the tortilla so it rolls without cracking and seals the surface so it doesn’t turn to mush under the sauce. Press each one between paper towels to blot the excess oil.
The poaching broth does double duty. Half goes into the sauce for body, and the leftover onion simmers in it for extra flavor. Nothing gets wasted.
Chef Tips
- Let the chicken cool in its broth. Pulling it out hot means dry, stringy meat. Cooling in the liquid keeps it juicy.
- Remove the sticky husks from tomatillos and rinse well. That tacky residue tastes bitter if left on.
- Oil the tortillas at 300°F (150°C), not hotter. Too hot and they crisp and crack. You want them pliable, not fried.
- Serve immediately after the final bake. Enchiladas verdes don’t hold well. The sauce soaks into the tortillas and they go soft fast.
Variations
- Pork enchiladas verdes: Use shredded braised pork shoulder instead of chicken for a richer, more robust filling.
- Milder version: Remove the seeds and ribs from the serranos before pureeing, or reduce to two chiles.
Ingredients
Directions
Start with the filling: Place the chicken in a saucepan.
Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. Remove the meat from the skin and bones. Shred the chicken meat. Cover to prevent it from drying out. Set aside. Strain the broth. Set aside. Combine the sour cream with the heavy cream. Let stand at room temperature for 30 minutes to thicken. Shred the cheese. Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2 slices of onion per serving. Add the left over onion to the broth. Combine the shredded chicken with half of the shredded cheese. Set the remaining cheese aside. Add ¼ of the sour cream to the chicken and cheese mixture. Blend carefully. Heat about 1inch of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at a time, through the oil (to soften and seal them). Press between paper towels to remove excess oil. Divide the filling equally between the tortillas. Roll each up and place, seam side down, in a buttered casserole dish. Keep covered while preparing the sauce. Preheat the oven to 400℉ (200℃). Remove the husks from the tomatillos. Wash off any sticky residue. Combine the tomatillos, chiles and minced garlic. Purée (a food processor will do this best). Place the mixture in a saucepan. Bring to a boil. Stir in the sugar, salt, pepper and the measured amount of the chicken broth. Keep hot. Cover the tortillas in the baking dish . Bake until heated through (about 10 minutes). Cover with the sauce. Top with the reserved shredded cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with the reserved onion slices and the crumbled Serve at once with the remaining (room temperature) sour cream mixture.
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