Name: Chicken Enchiladas Verdes with Crema
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound chicken breast; 1 pound tomatillos; 2 jalapeño; 1 white onion; 3 cloves garlic; 0.5 cup cilantro; 0.5 cup chicken broth; 1 lime; 0.5 teaspoon cumin; 8 Flour tortillas; 2 cups Monterey Jack cheese; 0.5 cup sour cream; 2 tablespoons vegetable oil; 1 teaspoon salt; 0.25 teaspoon black pepper

Chicken Enchiladas Verdes with Crema

Mexican-InspiredSoupcomfort-foodmexicanweeknight

25 minPrep35 minCook4Serves

Ingredients

1 poundchicken breast (boneless, skinless)
1 poundtomatillos
2jalapeño (1 large, 1 small)
1white onion (medium)
3 clovesgarlic
½ cupcilantro (fresh)
½ cupchicken broth
1lime
½ teaspooncumin
8Flour tortillas (6-inch)
2 cupsMonterey Jack cheese (shredded)
½ cupsour cream
2 tablespoonsvegetable oil
1 teaspoonsalt
¼ teaspoonblack pepper

Method

01
Preheat oven to 375°F and lightly oil a 9x13-inch baking dish.
02
Bring a medium pot of salted water to a boil. Add chicken breast and poach for 15-18 minutes until cooked through. Remove, let cool slightly, then shred with two forks.
03
While chicken cooks, remove husks from tomatillos, rinse, and cut in half. Place cut-side down on a foil-lined baking sheet with the halved jalapeño, quartered onion, and garlic cloves. Broil 6 inches from heat for 8-10 minutes until charred and softened.
04
Transfer charred vegetables to a blender. Add cilantro, chicken broth, lime juice, cumin, 1/2 teaspoon salt, and black pepper. Blend until smooth. Taste and adjust salt if needed.
05
Heat vegetable oil in a small skillet over medium heat. Warm each tortilla for 10-15 seconds per side until pliable. Stack on a plate and cover with a towel.
06
Pour 1/2 cup of the salsa verde into the bottom of the prepared baking dish and spread evenly.
07
Working one at a time, dip a tortilla in the remaining salsa verde, fill with about 1/4 cup shredded chicken and 2 tablespoons cheese, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
08
Pour remaining salsa verde over the enchiladas and sprinkle with remaining cheese.
09
Bake uncovered for 25-30 minutes until cheese is melted and bubbling and edges are lightly golden.
10
Drizzle sour cream over the top and serve immediately with extra cilantro if desired.

Spice Tips

For more heat, leave seeds in the jalapeño or add a serrano pepper to the salsa. A pinch of cayenne in the salsa verde adds warmth without altering flavor. Fresh jalapeño slices on top before baking give bright heat to each bite.

Sauce was a little too acidic. Needs a little less lemon/lime juice. Adding an avocado to the sauce will make it creamier. Make ahead: prepare the salsa verde and poach chicken up to 2 days ahead. Store separately in the refrigerator. Assemble and bake when ready to serve. Leftover enchiladas keep covered in the fridge for 3 days; reheat in a 350°F oven.