Chicken Enchiladas Verdes
These enchiladas keep things simple but bold. The roasted tomatillo sauce is tangy, smoky, and a little fiery if you want it. The chicken is juicy, the tortillas stay soft, and the cheese melts into a bubbly layer that makes every bite saucy and satisfying. It is comfort food with a fresh kick.
Servings: Four
INGREDIENTS
1 pound boneless skinless chicken breasts
1 pound tomatillos (about 8 to 10)
1 medium white onion
1 medium poblano pepper
1 medium jalapeño pepper, optional
3 cloves garlic, unpeeled
10 ounces Monterey Jack cheese, grated (about 2 to 2 1/2 cups)
12 corn tortillas (5-inch size)
2 ounces queso fresco (about 1/2 cup), crumbled
2 to 4 tablespoons avocado oil
2 teaspoons kosher salt, divided
1 medium bunch fresh cilantro (about 1 cup coarsely chopped leaves)
Lime wedges, for serving
PREPARATION
Cook chicken: Place chicken breasts in a saucepan and cover with cold water by 1 inch. Add 1 teaspoon kosher salt and bring to a boil. Cover, remove from the heat, and let stand 20 minutes, or until the chicken reaches 165°F (74°C). Cool slightly and shred with two forks. Alternatively, cook in an Instant Pot with 1 cup water or broth and 1 teaspoon kosher salt on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes before shredding.
Roast vegetables: Heat the broiler on high. Quarter the onion, reserving 1/4 for garnish. Husk, rinse, and halve the tomatillos. Trim the poblano and jalapeño, if using. Arrange the tomatillos, onion, peppers, and unpeeled garlic on a rimmed baking sheet. Broil 8 minutes, turn the peppers, then broil 5 to 7 minutes more until lightly charred. Cool slightly, then peel the garlic.
Blend sauce: Blend the roasted vegetables, peeled garlic, cilantro, 1 1/2 teaspoons kosher salt, and the juice of 1/2 lime until smooth. Add 1/4 to 1/2 cup water if needed so the sauce pours easily. Taste and add more salt or lime juice if needed.
Prepare tortillas: Wrap the tortillas in a damp kitchen towel and microwave for 30 to 45 seconds until pliable. Alternatively, briefly fry each tortilla in avocado oil for about 10 seconds per side.
Assemble: Heat oven to 350°F (175°C). Spread 1/2 cup tomatillo sauce in a 9 x 13-inch baking dish. Fill each tortilla with about 2 1/2 tablespoons shredded chicken and 2 tablespoons Monterey Jack cheese. Roll tightly and place seam-side down. (If easier, combine chicken, cheese, and a few spoonfuls of sauce in a bowl then fill and roll.)
Top and bake: Pour the remaining sauce over the enchiladas, making sure they're completely covered. Sprinkle with the remaining 1 cup Monterey Jack cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 5 to 7 minutes more, until the cheese is melted and the sauce is bubbling.
Plate: Garnish with diced onion, crumbled queso fresco, chopped cilantro, a drizzle of sour cream, and lime wedges, all optional based on your taste.
Notes:
Covering with foil for the first half of baking helps the enchiladas stay moist and prevents the tortillas from drying out.
Wrapping the tortillas in a damp towel and microwaving them is quicker than frying and works just as well.
