The Connecticut Clay Artists
Enchiladas Verdes in Tomatillo Sauce← previous
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Enchiladas Verdes in Tomatillo Sauce
- 2 lbs green tomatillos, husks removed and rinsed
- 2 garlic cloves
- 2 serrano chiles (or to taste)
- 1 cup cilantro leaves
- 1/4 cup white onion, roughly chopped
- 1 tsp kosher or sea salt (to taste)
- 1 tbsp safflower or corn oil
- 2 cups shredded cooked chicken (home cooked or rotisserie)
- oil for frying the tortillas
- 12 corn tortillas
- 1/2 cup Mexican style cream, can substitute heavy cream
- 1/2 cup crumbled queso fresco, farmer's cheese, cotija or mild feta
- 1/3 cup white onion, chopped, for garnish
- Place the tomatillos and garlic cloves in pot and cover with water.
- Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked thoroughly, and are soft but not coming apart.
- Place the tomatillos, garlic and 1/2 cup of the cooking liquid in blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth.
- Heat 1 tbsp of oil in pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.
- In a large sauté pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil", one by one, for about 15 seconds on each side; they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a plate covered in paper towels.
- Preheat the oven to 375°. Place about 2 to 3 tbsp chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes.
- Remove from the oven, sprinkle with crumbled cheese, cream, and chopped onion.
Estimated prep time: 1 hourYield: 6-8 servings