Mexican Chicken Enchiladas with Salsa Verde
shared by Nibblore Español
These enchiladas combine juicy shredded chicken, corn tortillas, and a fresh tomatillo salsa verde with bright acidity and moderate heat. Briefly frying the tortillas keeps them from tearing, while a short bake melts the cheese without making them soggy. They are ideal for a family lunch or dinner, and the salsa can be made ahead. • Choose firm, bright green tomatillos; yellowing ones produce a less tangy salsa. • If the salsa becomes too thick after simmering, stir in chicken stock 1 tablespoon at a time until it pours easily. • Do not overbake the enchiladas: the filling is already cooked, and too much heat will dry out the chicken and soften the tortillas excessively. • For less heat, remove the seeds and membranes from the serrano peppers or use only one. • Replace Oaxaca cheese with low-moisture mozzarella or asadero cheese. • Use cooked chicken thighs or breast; thighs make a juicier filling. • If Mexican crema is unavailable, thin sour cream with a little milk until it reaches a pourable consistency. • Replace the poblano pepper with an Anaheim pepper for a milder salsa. Refrigerate the enchiladas and extra salsa in separate airtight containers for up to 3 days. Reheat the enchiladas covered at 180°C for 15–20 minutes, or until the centre reaches 74°C, then add the fresh toppings before serving. They can also be frozen without the crema or garnishes for up to 2 months; thaw overnight in the refrigerator before reheating.
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 700 gtomatillos, husks removed and rinsed
- 2serrano peppers, stemmed
- 1poblano pepper, stemmed, seeded, and cut into chunks
- 1white onion, medium, quartered
- 2 clovegarlic, peeled
- 15 gfresh cilantro, including tender stems
- 240 mlgluten-free chicken stock
- 1 ½ tspfine salt, divided
- ¼ tspblack pepper, ground
- 2 tbspvegetable oil, for cooking the salsa
- 120 mlvegetable oil, for softening the tortillas
- 12corn tortillas, 15 cm each
- 500 gcooked chicken, shredded
- 200 gOaxaca cheese, shredded
- 120 mlMexican crema, for serving
- 50 gqueso fresco, crumbled
- ¼white onion, thinly sliced for serving
Instructions
- 1Heat the oven to 220°C. Arrange the tomatillos, serrano peppers, poblano pepper, and quartered onion on a rimmed 33 × 23 cm baking tray. Roast for 15–18 minutes, turning the vegetables halfway through, until the tomatillos are soft and lightly charred in spots.
- 2Transfer the roasted vegetables and their juices to a blender. Add the garlic, cilantro, stock, 1 teaspoon of the salt, and the pepper. Leave the lid slightly ajar so steam can escape, cover the opening with a kitchen towel, and blend for 45–60 seconds until smooth.
- 3Heat 2 tablespoons of oil in a wide saucepan over medium heat. Carefully pour in the salsa and cook for 8–10 minutes, stirring frequently, until the raw flavour has cooked out and the salsa is thick enough to lightly coat a spoon. Taste and add the remaining 1/2 teaspoon salt if needed. You should have approximately 900 ml of salsa.
- 4Reduce the oven temperature to 190°C. Spread 240 ml of salsa verde over the bottom of a 33 × 23 cm baking dish.
- 5Heat the 120 ml of oil in a 20 cm frying pan over medium heat until shimmering but not smoking. Using tongs, dip each tortilla in the oil for 5–8 seconds per side, just until pliable. Drain on paper towels; the tortillas should not become crisp.
- 6Place approximately 40 g of chicken and 10 g of Oaxaca cheese down the centre of each tortilla. Roll each one without wrapping it too tightly, then arrange the enchiladas seam-side down in a single layer in the baking dish.
- 7Pour 480 ml of salsa verde over the enchiladas, covering the edges so they do not dry out. Reserve the remaining salsa for serving. Scatter the remaining Oaxaca cheese over the top.
- 8Bake for 15–18 minutes, until the salsa bubbles around the edges, the centre is piping hot, and the cheese has melted. For browned spots, broil for 1–2 minutes, watching continuously.
- 9Let the enchiladas rest for 5 minutes. Serve with the reserved salsa warmed through, Mexican crema, queso fresco, and thinly sliced onion.