Salsa Verde Chicken Enchiladas

Becky Hardin | The Cookie Rookie

Yields 4-6

Salsa Verde Chicken Enchiladas

Inspired by NYT Chicken Enchiladas with Salsa Verde

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Ingredients

For the Chicken:
• 2 pounds skinless, boneless chicken breasts or thighs (or 3 cups rotisserie chicken)
• 1 small onion, cut in half
• 4 cloves garlic, diced
• 1 tablespoon kosher salt
For the Salsa Verde (Green Sauce):
• 1 lb fresh tomatillos, husked, rinsed and cut into quarters (canned are okay to use)
• 1 small onion, peeled & chopped
• 1 garlic clove, peeled and chopped
• 2 serrano chiles, seeds removed, stemmed and chopped
• ½ cup fresh cilantro, rough chopped
• salt, to taste
For the Enchiladas:
• ½ cup canola oil
• 12 yellow or white corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 cup sour cream, crème fraiche or Mexican crema
• 1 cup queso fresco or cotija cheese, crumbled
• ½ medium sweet yellow onion, peeled and diced
• 2 fresh tomatoes, diced
• ¼ cup chopped fresh cilantro
• Garnishes: chopped avocado, pico de gallo,

Instructions

1. Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with cooking spray.
For the Chicken:
2. If using chicken breasts or thighs, place chicken in a large saucepan with onion, garlic and salt. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chicken is cooked through, approximately 15 minutes.
3. Transfer chicken to a cutting board and let cool. Use two forks to shred the meat or cut the chicken into 1-inch cubes.
4. If using rotisserie chicken, remove the meat from the skin and bones, and shred the meat or cut it into 1-inch cubes.
For the Green Sauce (Salsa Verde):
5. Combine all the salsa verde ingredients in a blender or food processor and purée until smooth. Add a little water to smooth, if necessary.
6. Salt and pepper, to taste.
Preparing the Tortillas:
7. First prepare the tortillas: In a medium sauté pan set over medium-high heat, heat the oil until it shimmers. Use tongs to place a tortilla in the hot oil. The oil should be hot enough for the tortilla to bubble immediately. Heat the tortilla for 10 minutes per side or until it is lightly browned. Transfer tortilla to a cooking rack placed over a baking sheet. Repeat with remaining tortillas. Work quickly.
Assembling the Enchiladas:
8. Place ½ cup green sauce (salsa verde) in the bottom of the prepared pan/dish and spread it around the dish. Place 2 tablespoons chicken, 1 teaspoon of green sauce (salsa verde) and 1 tablespoon shredded cheese into a tortilla. Place it seam-side down in the dish and repeat with remaining tortillas. Place the filled tortillas right next to each other in the pan. Spoon green sauce over the top of the rolled enchiladas and sprinkle with half the crumbled cheese.
9. Place the enchiladas in the oven and bake 20-30 minutes or until the middle enchiladas are heated through and cheese is melted. Remove enchiladas from oven, but leave the heat on, and spoon green sauce over the enchiladas, down the length. Place them back in the oven for 5 minutes.
10. Remove enchiladas from the oven and drizzle with sour cream or Mexican crema. Sprinkle with the remaining crumbled queso fresco or cotija cheese, chopped tomatoes, chopped onion and fresh cilantro.
11. Serve immediately.
12. Enjoy!