This in an older recipe. The first time I made it was 2008, and it's made a couple of reappearances since then. I promised to cook dinner for a friend on Monday night, I was craving Mexican, so Enchiladas Verdes it was.
- 2 tsps vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 1/2 cups chicken broth
- 1lb boneless, skinless chicken breasts
Heat oil in a medium saucepan. Add onion and cook until softened (5-7mins). Add garlic, and cumin and cook until fragant - about 30 seconds. Decrease heat to low and stir in broth. Add chicken breasts, cover and simmer until 160C about 15-20 minutes, flipping halfway through cooking. Transfer chicken to large bowl. Place in refrigerator to cool. Remove 1/4 cup of liquid and set aside; discard remaining liquid.
- 3 Poblano chiles, stemmed, halved and seeded
- 33 oz of canned tomatillos or 1 /12 lbs tomatillos, husks & stems removed, rinsed well and dried
- 2 tsps olive oil
Toss with olive oil, place cut side down on foild lined baking sheet. Broil for 5 to 10 mins until they blacken and start to soften. Let cool slighty. Remove skin from peppers.
Place peppers, tomatillos, and accumulated juices, a clove of minced garlic, 1 tsp of salt, 1 tsp of sugar and reserved cooking liquid in food processor and blend, about 8 pulses so that the sauce is chunky not smooth. Season with salt and pepper. Spread 3/4 cup of tomatillo sauce over bottom of 13 x 9 inch baking pan.
When chicken is cool, shred into bite size pieces. Combine with 1/2 cup chopped fresh cilantro and 1 1/2 cups grated pepper Jack or Monterey Jack cheese. Season with salt.
12 corn tortillas
Spray both sides with olive oil, place in single layer on baking sheet. Bake for 2-4 mins at 350F until tortillas are pliable.
Spread chicken mix down centre of each tortilla. Roll tightly. Place seamside down in baking dish. Pour remaining tomatillo sauce over top of enchiladas. Sprinkle with 1/2 cup of grated cheese and cover tightly with foil.
Bake at 450F for 15 to 20 mins. Until enchiladas are heated through and cheese is melted.
Garnish with spring onions, serve with sour cream and enjoy.
** Needed a little more spice. Plenty of left overs for lunch. Yum.
*** Original recipe from Cooks Illustrated, August 2008