<< Back

Enchiladas Verdes

SERVES 4-6

Halve large tomatillos (more than 2 inches in diameter)
and place them skin-side up for broiling in step 2 to
ensure even cooking and charring. If you can’t find
poblanos, substitute 4 large jalapeño chiles (with seeds
and ribs removed). To increase the spiciness of the
sauce, reserve some of the chiles’ ribs and seeds and
add them to the food processor in step 3.

4 tsp vegetable oil
1 med onion , chopped
3 med garlic cloves, minced
1/2 tsp ground cumin
1 1/2 cups chicken broth
1 lb boneless, skinless chicken breasts (2 to 3 breasts),
trimmed of excess fat
1 1/2 lbs tomatillos (16 to 20 medium), husks and
stems removed, rinsed well and dried (see note)
3 med poblano chiles, halved lengthwise, stemmed,
and seeded (see note)
1 - 2 1/2 tsp sugar
Table salt
Ground black pepper
1/2 cup coarsely chopped fresh cilantro leaves
8 oz Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas

Garnish- 2 med scallions , sliced thin

Thinly sliced radishes (optional)                                                                                  Sour cream

Instructions
1. Adjust oven racks to middle and highest positions
and heat broiler. Heat 2 teaspoons oil in medium
saucepan over medium heat until shimmering; add
onion and cook, stirring frequently, until golden, 6 to 8
minutes. Add 2 teaspoons garlic and cumin; cook, stir-
ring frequently, until fragrant, about 30 seconds. De-
crease heat to low and stir in broth. Add chicken,
cover, 15 to 20 minutes, flipping chicken halfway
through cooking. Transfer chicken to large bowl; place
in refrigerator to cool, about 20 minutes. Remove 1/4
cup liquid from saucepan and set aside; discard remaining liquid.

2. Meanwhile, toss tomatillos and poblanos with re-
maining 2 tsp oil; arrange on rimmed baking sheet
lined with foil, with poblanos skin-side up. Broil until
vegetables blacken and start to soften, 5 to 10 minutes,
rotating pan halfway through cooking. Cool 10 min-
utes, then remove skin from poblanos (leave tomatillo
skins intact). Transfer tomatillos and chiles to food
processor. Decrease oven temperature to 350 degrees.
Discard foil from baking sheet and set baking sheet
aside for warming tortillas.

3. Add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and
reserved cooking liquid to food processor; process until
sauce is somewhat chunky, about eight 1-second pulses.
Taste sauce; season with salt and pepper and adjust
tartness by stirring in remaining sugar, 1/2 tsp at a
time. Set sauce aside (you should have about 3 cups).

4. When chicken is cool, pull into shreds using hands
or 2 forks, then chop into small bite-sized pieces.
Combine chicken with cilantro and 11/2 cups cheese;
season with salt.

5. Smear bottom of 13- by 9-inch baking dish with 3/
4 cup tomatillo sauce. Place tortillas on 2 baking
sheets. Spray both sides of tortillas lightly with cooking
spray. Bake until tortillas are soft and pliable, 2 to 4
minutes. Increase oven temperature to 450 degrees.
Place warm tortillas on countertop and spread 1/3 cup
filling down center of each tortilla. Roll each tortilla
tightly and place in baking dish, seam-side down. Pour
remaining tomatillo sauce over top of enchiladas. Use
back of spoon to spread sauce so that it coats top of
each tortilla. Sprinkle with remaining 1/2 cup cheese
and cover baking dish with foil.

6. Bake enchiladas on middle rack until heated
through and cheese is melted, 15 to 20 minutes. Un-
cover, sprinkle with scallions, and serve immediately,
passing radishes and sour cream separately.