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Salsa Verde Chicken Enchiladas

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner
Salsa Verde Chicken Enchiladas
Ingredients
  • 5 large chicken breasts
  • salt and ground black pepper to taste
  • water
  • 5 fresh tomatillos, husks removed
  • 1 serrano pepper, or more to taste
  • 2 cloves garlic
  • 3 poblano peppers
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 cup vegetable oil
  • 12 corn tortillas
  • 2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
  • 4 tablespoons Mexican crema
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Fill a large cooking vessel with water, leaving about three-quarters of the way empty, and bring it to a rolling boil. Add chicken to the pot and season with salt and black pepper. Cook until the chicken is no longer pink in the center, taking around 15 minutes.
3
In a separate pot, bring one cup of water to a boil and add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
4
Heat a skillet made of cast iron over medium heat on your stovetop. Place poblano peppers in a resealable plastic bag and add one tablespoon of oil. Mix the peppers with the oil to coat them evenly. Transfer the peppers to the hot skillet and roast until they are dark brown on all sides, taking about 5 minutes. Return the roasted peppers to the resealable bag and seal it tightly. Set aside for 10 minutes to steam. Remove the peppers from the bag, and discard their skins and stems.
5
Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and half a cup of the cooking liquid from the pot to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Blend everything together until it forms a smooth sauce.
6
Remove chicken from the pot and shred it using a fork.
7
Heat half a cup of oil in a skillet over medium heat on your stovetop. Fry tortillas in the hot oil until they are softened, taking about 5 seconds on each side. Transfer them to a plate lined with paper towels to absorb excess oil.
8
Pour half of the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll it up, and place it in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with the remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
9
Bake the enchiladas in the preheated oven until the cheese starts to brown, taking about 20 minutes.