Chicken Enchiladas with Salsa Verde
We are clearly on a NY Times kick over here. And it’s a good time to be because I’m home in Connecticut and there is no way tomatillos, corn tortillas, and Mexican crema would be available in Belgium.
So, Belgian friends, I put the measurements in metrics just to tease you.
- Meat from a leftover chicken or a rotisserie chicken
- 2lbs/900g fresh tomatillos, husked, rinsed and cut into quarters
- 1 small white onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
- 4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
- Salt to taste
- ½ cup neutral oil, like canola
- 12 yellow corn tortillas
- 1 cup crumbled queso fresco
- 1 cup Mexican crema, or use crème fraîche or sour cream
- 1 medium-size white onion, peeled and chopped (optional)
- Pre-heat the oven to 375f/190c
- Shred meat from leftover or rotisserie chicken and set aside.
- Make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
- Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.