Enchiladas Verdes

I live in Arizona, and we love Mexican food down here. Every time I go to a Mexican restaurant, whether it’s a sit-down place or fast food, I always order enchiladas verdes. They’re my absolute favorite and I’ve never gotten tired of them in the 8 years that I’ve been ordering them here in AZ. I’ve made them myself before, but I’ve never used fresh tomatillos. When I saw a recipe that utilized them, I jumped at the chance to make them. These aren’t greasy or heavy or anything like that. They’re light, so very flavorful, and fresh. I would make these any time, anywhere. I used half regular flour tortillas (Kramer hates corn tortillas) and half low-carb tortillas. They were both excellent and I would absolutely serve these again to to company or my family. Recipe after the jump!

Your ingredients.

Chop your carrot.

Quarter your onion.

And just crush your garlic.

Throw it all in a pot with your chicken breasts.

Pour your water in and bring to a boil. Lower the heat and cook until the chicken is no longer pink.

Reserve the stock you’ve just made and remove the chicken to shred. Set aside.

Boil a pot of water.

While it boils, peel and clean your tomatillos.

Chop your chiles.

Place 2 cloves of crushed garlic and the chiles in the boiling water and cook for 5 minutes. Add the tomatillos and cook for 7 minutes, then drain it all.

Puree the other half of your onion and cilantro in your blender or food processor and pulse.

Add in the tomatillo mixture and puree.

Until it looks something like that.

Add the mixture to a medium sized pot or pan and cook over low heat for about 10 minutes, but don’t let it get too thick.

Take a tortilla and fill it with a spoonful or two of the tomatillo sauce and spread it out a bit. Place at least two tablespoons of shredded chicken and some cheese as well, if you like, then roll it up.

Lay them in your baking dish.

Top them with the remaining sauce.

Cover the dish with aluminum foil and bake for 10 minutes at 375 degrees F.

Remove the tin foil from the pan and sprinkle the enchiladas with cheese.

Place back in the oven for 8-10 minutes until the cheese is bubbling and melted.

Enjoy!

Enchiladas Verdes
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from Eating Out Loud

12 ounces whole chicken breast
6 cups water
4 cloves garlic, lightly smashed/crushed
1/2 small onion, cut in half
salt to taste
1 carrot, cut in large pieces
4 serrano chiles, seeded
2 lbs tomatillos, husked and cleaned
1/2 cup cilantro, chopped coarsely
12 low-carb or regular flour tortillas
1/2 cup monterey jack cheese

sour cream and salsa for serving

1. In a small pot, place the chicken, 6 cups water, 2 smashed garlic cloves, 1 half the onion cut into 2 pieces, 1/2 teaspoon salt, and the chopped carrot. Cover and simmer for about 20 minutes or until done. Reserve the stock. Place chicken onto a plate and using two forks, shred it into pieces and set aside.
2. Bring a medium sized pot of water to a boil, then add 2 garlic cloves and serrano chiles. Cook for 5 minutes and then add tomatillos. Cook for 7 minutes, then drain.
3. In a blender or food processor, puree the tomatillo mixture, adding the remaining piece of onion and cilantro. Add 1 cup of the reserved chicken stock.
4. Add tomatillo mixture to a small pan and cook uncovered over low heat for 10 minutes. Adjust seasonings. If it becomes too thick, add additional chicken stock. The resulting sauce should be pourable.
5. To prepare the enchiladas, take a tortilla and spread about 2-3 tablespoons of the tomatillo sauce in it. Place some chicken into the center of the tortilla and roll up. Place filled tortillas in a baking dish in a row (I used a 9×13). Pour remaining sauce over the top. Cover baking dish with tin foil and bake for 10 minutes at 375 degrees F. Remove from oven and sprinkle with cheese, then return to oven until cheese is melted and bubbly. Serve with a dollop of sour cream or fresh salsa. Serves 6.

Tagged as: chicken, enchilada, green chile, how-to, Mexican, step-by-step, tomatillio, verdes