Chicken Enchiladas Verde

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Servs: 6  Makes: 2 baking dishes  Prep: 60m  Cook: 90m  

I grew up in San Diego and my family has always had some really wonderful friends from Mexico. The food influence on me has been amazing and for my sister it has become a necessity of life since she married a man from Oxacca and now cooks more Mexican food than the recipes that we grew up with! As for myself, I always crave chicken enchiladas verde for comfort food when I am home sick.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 Chicken, roasted & shredded 1 Chicken, roasted & shredded
•   3/4 bag of tomatillos 3/4 bag of tomatillos
•   6 seranos chilies (or Jalepenos if you can't find seranos) 6 seranos chilies (or Jalepenos if you can't find seranos)
•   2 bunches of cilantro ( cut the stems off) 2 bunches of cilantro ( cut the stems off)
•   4 large onions 4 large onions
•   5 cloves of garlic 5 cloves of garlic
•   4 cups of chicken stock 4 cups of chicken stock
•   4 cups fresh Mexican cheese (or shredded monterey jack cheese) 4 cups fresh Mexican cheese (or shredded monterey jack cheese)
•   1 large package corn tortillas 1 large package corn tortillas
•   3 tbsp olive oil 3 tbsp olive oil
•   3/4 cup conola oil 3/4 cup conola oil
•   Salt & pepper Salt & pepper

Instructions

1. Heat oven to 350 degrees. In a roasting pan, place peeled & rinsed tomatillos, 3 onions quartered, chilies with their tops cut off (or slit the chilies to make sure they don't explode), and the peeled garlic; cover with olive oil and season with salt & pepper. Roast for about 20 minutes or until the tomatillos turn color and are soft, and the garlic, chilies & onions are roasted through.
2. Blend the roasted tomatillos, chilies, onions, garlic, with most of the cilantro & all of the chicken stock. Season with salt & pepper as needed. Transfer sauce into a shallow pan or bowl.
3. In a large skillet on medium-high heat, brush a little of the oil in the bottom. One at a time warm the tortillas until they are soft and pliable (about 15 seconds on each side). Dip each tortilla in the sauce, covering it completely, but not letting the sauce soak in. Add a small amount of shredded chicken to each tortilla, but not in the middle, roll the tortillas and place in large baking dishes in one layer. Cover the layer of tortillas with the extra sauce & cover with cheese.
4. Bake in the 350 degree oven for 20 minutes or until the cheese is melted and a bit brown.

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Note From The Chef

Kristin Evans April 13

The traditional way to cook the chicken and the tomatillos was to boil them, but I found that roasting everything, it tastes better. Also, to make it easy on yourself, you can buy a roasted chicken from the grocery store; just make sure that it isn't a flavored one. Blending the sauce can be done in a food processor, blender or using an emersion blender. I prefer a traditional blender just because I've found it the easiest, but do whatever floats your boat! The best way to actually put the enchiladas together is to set up a production line with one person at each station. This is a great dish for a party since the guests can actually assist in this part of the process. One last thing, you can adjust the amount of each of the strong ingredients such as the garlic and the chilies to your taste. If you like spicy ad a few more chilies, if you like garlic, add more! A lot of this recipe is paying attention to the color and feel of the ingredients, its a process to learn how to master it, but a really fun process!

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