Prep 30 mins
Cook 45 mins
After watching this episode of America's Test Kitchen, I had to make this! I used canned tomatillos and poblano chiles (28 oz. can) and it tasted wonderful! So fresh and delicious! I didn't think it was too spicy, even using Pepper Jack cheese. Here are the comments from their original recipe: "You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles’ ribs and seeds and add them to the food processor."
- 4 teaspoons vegetable oil
- 1 medium onion, chopped (about 1 cup)
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 cups low sodium chicken broth
- 1 lb boneless skinless chicken breast (2 to 3 breasts)
- 1 1⁄2 lbs tomatillos, husks and stems removed, rinsed well and dried (16 to 20 medium)
- 3 medium poblano chiles, halved lengthwise, stemmed, and seeded (I used a 28 oz. can)
- 1 -2 1⁄2 teaspoon sugar
- table salt
- ground black pepper
- 1⁄2 cup coarsely chopped fresh cilantro leaves
- 8 ounces monterey jack pepper cheese (2 cups, I used 12 oz. or about 3 cups) or 8 ounces monterey jack cheese, grated (2 cups, I used 12 oz. or about 3 cups)
- 12 (6 inch) corn tortillas (I used 8 8-inch flour tortillas)
- 2 medium scallions, sliced thin
- thinly sliced radish
- sour cream
- Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
- Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
- Decrease heat to low and stir in broth.
- Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
- Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
- Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
- If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
- Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
- Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
- Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
- Transfer tomatillos and chiles to food processor.
- Set oven temperature to 350 degrees.
- Discard foil from baking sheet and set baking sheet aside for warming tortillas.
- Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
- Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
- Set sauce aside (you should have about 3 cups).
- When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
- Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
- Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
- Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
- Bake until tortillas are soft and pliable, 2 to 4 minutes.
- Increase oven temperature to 450 degrees.
- Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly and place in baking dish, seam-side down.
- Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
- Sprinkle with remaining cheese and cover baking dish with foil.
- Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
- Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
My family loved this. The only thing that I did differently is I didn't heat the flour tortillas before wrapping and I added more cheese(probably 4 cups). I did use fresh tomatillos and poblano chiles.