Mexican · Free recipe
Enchiladas Verdes
Soft corn tortillas rolled around shredded chicken, blanketed in a bright, tangy green tomatillo salsa, and baked with melted cheese and crema. Fresh and comforting.
Step 1
Heat the oven to 375 F. Rinse the sticky film off the tomatillos and place them in a saucepan with the jalapenos, onion, and garlic. Cover with water.
Step 2
Boil over medium-high heat for 8 to 10 minutes, until the tomatillos turn from bright green to a duller olive color and are soft.
Step 3
Scoop the tomatillos, jalapenos, onion, and garlic into a blender. Add the cilantro, chicken broth, and salt. Blend until smooth.
Step 4
For milder sauce, use one jalapeno; taste the blended salsa and adjust. Pour the salsa into a wide skillet and simmer over medium heat for 5 minutes to deepen the flavor, then turn off the heat.
Step 5
Stir 1 cup of the warm green salsa into the shredded chicken in a bowl so the filling stays moist.
Step 6
Soften the tortillas so they roll without cracking: heat the oil in a small skillet over medium heat and pass each tortilla through for about 10 seconds per side, then drain on paper towels.
Step 7
Spread a thin layer of green salsa over the bottom of a 9 by 13 inch baking dish.
Step 8
Lay a softened tortilla flat, place a line of chicken down the center, roll it up snugly, and set it seam-side down in the dish. Repeat with all the tortillas.
Step 9
Pour the remaining green salsa evenly over the rolled enchiladas, making sure the ends are covered so they do not dry out.
Step 10
Scatter the shredded Monterey Jack cheese over the top.
Step 11
Bake for 20 minutes, until the cheese is fully melted and the sauce bubbles at the edges.
Step 12
Drizzle with crema, sprinkle with queso fresco, and serve hot.
Tips from the test kitchen
- Warming the tortillas in oil first is the secret to keeping them from tearing.
- Rotisserie chicken makes this come together fast.
