Raise your hand if you love enchiladas!
Enchiladas have been a staple in our family for as long as I can remember.
They happily feed a crowd.
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you’re able to prep them ahead and just bake them right before they’re needed.
They also make terrific leftovers (especially with eggs for breakfast).
These salsa verde chicken enchiladas are one of my personal favorites!
Elise Bauer
They’re filled with shredded chicken and smothered in a bright, tangy tomatillo salsa.
What Are Tomatillos?
Do you ever cook with tomatillos?
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They look like little lanterns, with their green papery husks.
(Here’s a recipefor that method.)
You could also use already prepared bottled salsa verde.
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Next, we fry yellow corn tortillas to soften them and to bring out their flavor.
Cover with salsa verde and bake!
Scatter with plenty of toppingscotija cheese, red onion, cilantro, and sour cream to serve.
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More Enchilada Recipes to Try!
you’ve got the option to also use rotisserie chicken instead of poaching your own.
Packaged tortillas vary in their thickness and quality.
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Thicker corn tortillas will hold up better to frying than thin ones, which can tend to fall apart.
Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water.
Remove chicken thighs to a separate bowl and let cool enough to touch.
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Bring to a boil, reduce to a simmer.
Use a slotted spoon to transfer tomatillos and serrano chilis to a blender.
Add one teaspoon of salt.
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Puree until blended, 15 to 30 seconds.
If not spicy enough add another chili pepper (it doesn’t have to be cooked).
Add more salt to taste if necessary.
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You should have about 3 cups of salsa.
Remove the cooked chicken meat from the bones (if using bone-in thighs).
Shred the meat with a fork or knife.
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Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken.
Taste the chicken; if it needs salt, add a little.
Heat a tablespoon of oil in a frying pan on medium-high heat.
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Add a tortilla to the pan and let it sizzle for 10 seconds or so.
Use a metal spatula to flip it to the other side.
Let it sizzle for a few seconds.
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Place another tortilla on top of this one (to soak up the excess oil) and flip again.
you might keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil.
This way the new tortillas absorb some of the excess fat from the other tortillas.
When the tortillas are heated through, remove them to a plate lined with paper towel.
Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla.
Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas.
Cover the rolled tortillas with foil and keep warm in a 250F for 10 minutes.
Place the remaining tomatillo salsa in a small saucepan and heat on medium high heat until simmering.
Remove warmed rolled tortillas from the oven and smother with the salsa.
Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro.
Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas.
(Don’t skip the sour cream!
It’s essential to balance the sharp acidity of the salsa verde.)
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