Yum! We love just about any kind of enchilada, and this is a version I’ve been making for many years. I think this recipe originally came from Rick Bayless, a master of great Mexican Cuisine. It’s easy to prepare and is so full of authentic, deep Mexican flavors. Enjoy!
Roasted Chicken Enchiladas with Verde Sauce
FOR THE VERDE SAUCE
- 1 lb fresh tomatillos husks and stems removed, rinsed
- 2or 3 serrano chiles cored and seeded
- 4 slices white onion each about 1/4-inch thick
- 3 cloves garlic
- 2 tbsp fresh cilantro
- 2 tbsp vegetable oil
- 3 cups chicken stock
- 3/4 cup creme fraiche* or heavy cream
- Kosher salt
- *found in the cheese section of most major supermarkets or at specialty markets like Whole Foods
FOR THE ENCHILADAS
- 1 lb skinless chicken thighs boneless, or bone-in...I like the bone-in
- 1 tbsp vegetable oil plus more for quick fry (need about 1/4-inch in a medium skillet)
- Kosher salt and fresh ground black pepper
- 12 corn tortillas
- 1 1/2 cups good melting cheese Mexican variety: Queso panelo, or Queso Fresco, can also use Monterey Jack and/or Mild Cheddar
MAKE THE VERDE SAUCE
- Position a rack under your broiler, and turn on high.
- Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan.
- Broil, turning to ensure even cooking, until the tomatillos are soft and slightly charred, about 12 minutes.
- Transfer to a blender and add the cilantro. Blend until smooth.
- Heat the 2 tablespoons of oil in a medium saucepan over medium-high heat.
- Add the tomatillo mixture and cook, stirring, for 3 minutes.
- Add 2 cups of the stock and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
- Remove from the heat and whisk in the creme fraiche (or heavy cream) and 1 teaspoon salt.
- Let cool slightly before assembling the enchiladas
MAKE THE ENCHILADAS
- Pre-heat the oven to 400 degrees.
- Rub the vegetable oil (1 tablespoon) over the chicken thighs, and then sprinkle each with salt and pepper.
- Bake the chicken thighs until cooked through (20 minutes for boneless, 30 for bone-in).
- Remove the thighs and let cool slightly. (You can turn the oven off, or leave it on...you will be cooking the enchiladas at the same temp shortly).
- Shred the meat with a fork, set aside.
- Fill a medium skillet with enough oil to submerge a tortilla (about 1/4-inch), and warm over medium-high heat (you'll know it's ready when a drop of water immediately sizzles).
- Fry each tortilla briefly in the oil, about 5 seconds per side. Drain on paper towels.
- One by one, dip the tortilla into the prepared sauce, just enough to coat the tortilla.
- Lay the sauced tortilla in a 9x13 baking dish.
- Fill the center of the tortilla with a heaping tablespoon of the cooked chicken, and then roll in the side of the tortilla, sealing them shut at the top.
- Repeat with remaining tortillas.
- Pour 1 & 1/2 cups (or more, to taste) of the sauce over the tortillas.
- Top with the cheese and bake until bubbly and lightly browned on top, about 25 minutes.
- Garnish with chopped cilantro (optional).