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Salsa Verde Chicken Enchiladas
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
"Delicious chicken enchiladas with tangy tomatillo salsa verde, perfect for any occasion from movie nights to family dinners."
Ingredients:
  • For the chicken:
  • 1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
  • 2 cloves garlic, halved
  • 1/4 medium onion
  • 2 teaspoons sea salt
  • For the tomatillo salsa:
  • 1 1/2 lbs tomatillos, papery husks removed, rinsed
  • 2 serrano chili peppers, top cut off to expose interior and to remove stems
  • 2 cloves garlic
  • 1/2 cup chopped white or yellow onion
  • 1/2 cup chopped cilantro, stems included
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt
  • For the enchiladas:
  • 1 tablespoon extra virgin olive oil, corn oil, or peanut oil
  • 12 corn tortillas (use sturdy yellow corn tortillas)
  • 1/4 cup sour cream
  • 1/2 cup crumbled Mexican cotija or queso fresco cheese
  • 1/3 cup chopped red onion for garnish
  • 1/2 cup chopped fresh cilantro, including stems for garnish
Instructions:
  • Poach the chicken thighs until just cooked through by placing them in a saucepan filled with water, adding halved garlic, 1/4 onion, and 2 teaspoons of salt. Simmer gently with a lid on for 10-15 minutes. Once done, transfer the chicken to a bowl and let cool.
  • Simmer the tomatillos and serrano chili peppers in a saucepan filled with water until the tomatillos are tender and change color, about 5 minutes. Remove from heat.
  • Prepare the salsa verde by carefully transferring tomatillos and serrano chilis to a blender using a slotted spoon. Pour in 1/4 cup of the tomatillo cooking liquid and add 2 cloves of garlic, 1/2 cup of chopped onion, 1 tablespoon of lime juice, and roughly 1/2 cup of chopped cilantro. Sprinkle in 1 teaspoon of salt. Blend until smooth for 15 to 30 seconds, then taste for spice level. If desired, add another chili pepper for more heat. Adjust salt to your liking. Your flavorful salsa verde should yield approximately 3 cups.
  • Separate the cooked chicken from the bones if using bone-in thighs. Use a fork or knife to shred the chicken. Combine the shredded chicken with 1/2 cup of salsa verde in a bowl. Taste and season with salt if necessary.
  • Heat oil in a frying pan on medium-high heat. Sizzle each tortilla for a few seconds on both sides, stacking them to absorb excess oil. Once heated through, remove and drain on a paper towel-lined plate. Repeat as needed with more oil for all tortillas.
  • Preheat the oven to 250°F for a perfect baking environment.
  • Fill each tortilla with chicken and roll it up before arranging them seam side down in a casserole dish.
  • Wrap the rolled tortillas in foil and place them in a 250°F oven to keep warm for 10 minutes.
  • Warm the remaining tomatillo salsa in a saucepan over medium-high heat until simmering. Drizzle the warmed salsa over the rolled tortillas, ensuring it seeps between them.
  • Enhance with sour cream and toppings: Sprinkle with crumbled cotija cheese, diced red onion, and fresh cilantro. Dilute sour cream with a tablespoon of water and generously drizzle enchiladas. (Sour cream is crucial for balancing the tangy salsa verde.) Serve promptly. If you enjoyed this dish, kindly leave a rating and comment!

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