Salsa Verde Enchiladas

Salsa Verde Enchiladas (Enchiladas Verdes)

A classic Mexican dish of corn tortillas rolled around a simple filling, smothered in a tangy tomatillo-chili salsa verde and finished with cheese and onion. Hauntingly bright, with just enough heat.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1¼ lb) tomatillos, husks removed, rinsed
• •2 whole serrano or jalapeño peppers, stemmed; serrano = hotter, jalapeño = milder
• •1 whole small white onion, quartered, divided
• •3 cloves garlic, unpeeled
• •10 g (⅔ cup loosely packed) fresh cilantro, stems and leaves
• •1 tsp kosher salt, plus more to taste
• •500 g (1 lb) boneless skinless chicken breast, or cooked shredded chicken, or queso fresco / Oaxaca cheese for vegetarian
• •12 whole corn tortillas, fresh-style if possible
• •120 g (1 cup) Queso fresco or queso Oaxaca, crumbled or shredded; mild farmer cheese is a common substitute
• •30 ml (2 tbsp) neutral oil, for frying tortillas and onions; traditional Mexican cooking uses lard
• •1 tsp Mexican oregano, optional, but authentic; marjoram is the closest substitute
• •thinly sliced white onion and crema Mexicana, to serve, sour cream thinned with a splash of milk is a substitute

Steps

1. 1 Boil the tomatillos, chilies, 3 of the onion quarters, and the 3 unpeeled garlic cloves in a small saucepan with water to cover. Simmer 8 to 10 minutes, until the tomatillos turn an olive-green color and feel soft. Drain, reserving a little cooking water.
2. 2 Transfer the boiled vegetables to a blender with the cilantro, 1 tsp salt, the Mexican oregano, and 60 ml (¼ cup) of the reserved cooking water. Blend until smooth. Taste and adjust salt. The salsa should taste tart, herbal, and lightly spicy.
3. 3 While the salsa base cooks, poach the chicken: place the breasts in a saucepan, cover with water, add a pinch of salt, and bring to a gentle simmer. Cook 12 to 15 minutes, until the internal temperature reaches 74°C / 165°F on an instant-read thermometer. Transfer to a plate, cool slightly, and shred with two forks. Reserve 60 ml of the poaching liquid.
4. 4 Heat 15 ml (1 tbsp) of the oil in a small skillet over medium heat. Pour in about 360 ml (1½ cups) of the salsa verde and the reserved poaching liquid, and simmer 3 to 4 minutes, until lightly thickened. Stir in the shredded chicken and warm through. Season to taste.
5. 5 Preheat the oven to 200°C / 400°F. Lightly oil a 23 x 33 cm (9 x 13 inch) baking dish.
6. 6 Pour the remaining salsa verde into a wide, shallow bowl. Heat the remaining 15 ml (1 tbsp) oil in a small skillet over medium heat. One at a time, dip a tortilla in the hot oil for 5 to 8 seconds per side, just until pliable, then drain on a plate. Immediately dip the fried tortilla in the bowl of salsa verde, turning to coat both sides. Repeat with all tortillas.
7. 7 Place each dipped tortilla on a plate, add a heaping tablespoon of shredded chicken down the center, roll up, and place seam-side down in the prepared baking dish. Arrange 9 to 12 rolled tortillas in a single layer.
8. 8 Pour the remaining salsa verde evenly over the top. Scatter the crumbled queso fresco and the remaining raw onion (finely chopped) over the surface.
9. 9 Bake uncovered for 10 to 12 minutes, until the cheese is partially melted and the sauce is bubbling at the edges. For a browned top, run under the broiler for 1 to 2 minutes (watch closely).
10. 10 Serve hot, drizzled with crema Mexicana and topped with extra sliced onion and cilantro. The dish should be steaming; the filling should reach 74°C / 165°F if reheated from cold.