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Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)
To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover with water or chicken broth, bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the meat registers 160°F, about 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then finely chop the meat. Our homemade green chili and tomatillo sauce is especially good here, but any bottled hot sauce that's not too vinegary (such as Tapatío or Cholula) will work. Chopped white onion and sour cream or Mexican crema are great garnishes.
4
Servings
Don't skip the step of brushing the tortillas with oil and briefly warming them in the oven. If the tortillas are filled and rolled straight from the package, they will crack and tear. But take care not to overheat them, which will dry them out and make them too brittle to roll.
45 minutes
Ingredients
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3
tablespoons extra-virgin olive oil, divided
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3
medium poblano chilies (about 12 ounces), stemmed, seeded and chopped
Directions
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01Heat the oven to 475°F with a rack in the middle position. In a large pot over medium-high, combine 1 tablespoon of the oil, the poblanos, tomatillos, onion and garlic. Cook, stirring occasionally, until the vegetables are well-browned and beginning to soften, 5 to 8 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the broth and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
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GET DIGITAL & PRINT"...any bottled hot sauce that's not too vinegary (such as Tapatío or Cholula) will work..."
So are Tapatio and Cholula examples of hot sauce that's too vinegary, or examples that will work since they're not too vinegary?
I made this last night with the last of this season's tomatillos and really liked it...and it was 60 minutes from walking into the kitchen to serving this dish accompanied by a sauté of zucchini, corn and black beans and lime. One point: because I had cooked the sauce vegetables too long, they dried out a little so I ended up adding twice as much broth than was called for in order to make the sauce loose enough. My partners prefers flour tortillas so I made some of each; that worked fine, though the arrangement in the baking dish was a challenge. Thanks for the recipe!
I made this last night with the last of this season's tomatillos and really liked it...and it was 60 minutes from walking into the kitchen to serving this dish accompanied by a sauté of zucchini, corn and black beans and lime. One point: because I had cooked the sauce vegetables too long, they dried out a little so I ended up adding twice as much broth than was called for in order to make the sauce loose enough. My partners prefers flour tortillas so I made some of each; that worked fine, though the arrangement in the baking dish was a challenge. Thanks for the recipe!
How long would the green sauce last if made ahead and stored in the refrigerator? Or can it be frozen?
Hi Amy -
We probably wouldn't recommend making it more than a day or two ahead, otherwise the garlic could get overpowering. You should be able to freeze it, though. Just make sure to bring the sauce to room temperature before using so the cold sauce doesn't affect the cooking time and dry out the tortillas.
Best,
The Milk Street Team
These were quite tasty. I've never been a huge fan of cumin but obviously it's a big part of Mexican cooking. It was good in this verde sauce. I'm just wondering what might be a good substitute for cumin in dishes that call for it?