1/1 Photo of Enchiladas Verdes
1 hr 15 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."
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- 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)
- 1Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
- 2Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
- 3Decrease heat to low and stir in broth.
- 4Add 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.
- 5Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
- 6Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
- 7If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
- 8Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
- 9Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
- 10Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
- 11Transfer tomatillos and chiles to food processor.
- 12Set oven temperature to 350 degrees.
- 13Discard foil from baking sheet and set baking sheet aside for warming tortillas.
- 14Add 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.
- 15Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
- 16Set sauce aside (you should have about 3 cups).
- 17When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
- 18Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
- 19Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
- 20Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
- 21Bake until tortillas are soft and pliable, 2 to 4 minutes.
- 22Increase oven temperature to 450 degrees.
- 23Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
- 24Roll each tortilla tightly and place in baking dish, seam-side down.
- 25Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
- 26Sprinkle with remaining cheese and cover baking dish with foil.
- 27Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
- 28Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
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Nutritional Facts for Enchiladas Verdes
Serving Size: 1 (389 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 638.2
- Calories from Fat 248
- Total Fat 27.5 g
- Saturated Fat 12.5 g
- Cholesterol 116.2 mg
- Sodium 444.9 mg
- Total Carbohydrate 52.0 g
- Dietary Fiber 8.9 g
- Sugars 11.8 g
- Protein 48.9 g