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Recipe Detail Page
Salsa Verde Chicken Enchiladas
Early Summer 2023
To prep these cheesy, spicy chicken enchiladas a day in advance, make the sauce and form the enchiladas, but place them in your baking dish without sauce. Wrap tightly and refrigerate. Before assembling, quickly whisk or hand blend the salsa to emulsify then continue with the recipe. Have all the other elements prepped and ready, then you’ll just have to do a quick assembly before you pop it in the oven.
Serves 4
SALSA VERDE
2 lbs (905 g) tomatillos, peeled, rinsed
1 large white onion, roughly chopped, about 2 cups (500 mL)
3 large jalapeño peppers, stemmed, halved, seeded
4 garlic cloves, peeled
1 cup (250 mL) roughly chopped cilantro leaves and tender stems
3 tbsp (45 mL) fresh lime juice
2 tsp (10 mL) fine sea salt
ENCHILADAS
3 1/2 cups (875 mL) shredded rotisserie chicken
1/2 cup (125 mL) sour cream, divided
1/4 tsp (1 mL) fine sea salt
16 corn tortillas
1/4 cup (60 mL) vegetable oil
1 cup (250 mL) Cotija or feta cheese, crumbled, divided
Thinly sliced radishes and white onion, and cilantro leaves to serve
1. Preheat oven to 375°F (191°C).
2. For the salsa verde, bring a large pot of salted water to a boil over medium-high heat. Add tomatillos and cook, turning occasionally, until tender and no longer bright green, 10 to 12 minutes. Using a slotted spoon, transfer tomatillos to a blender.
3. Working in batches, blend tomatillos with onion, jalapeños, garlic, cilantro. lime and 2 tsp (10 mL) salt until smooth. Taste and adjust seasoning if needed. (Cooled salsa verde can be stored, covered and refrigerated, for up to 2 days.)
4. In a large mixing bowl, stir chicken with 3/4 cup (175 mL) salsa verde, 1/4 cup (60 mL) sour cream and 1/4 tsp (1 mL) salt. Set aside.
5. Heat a medium skillet over medium-high heat. Working with one tortilla at a time, generously brush both sides with oil then add to pan. Cook until softened and slightly puffed, 5 to 10 seconds per side. Transfer to large baking sheet and cover with a dry kitchen towel. (This will keep the tortillas soft and pliable).
6. To assemble, spread 1/2 cup (125 mL) salsa verde across the bottom of a 9 x 13-inch (23 x 33-cm) baking dish. Working one tortilla at a time, place a few tablespoons of chicken mixture on bottom third then roll up like a cigar. Place, seam side down, in baking dish on salsa. Continue with remaining tortillas and chicken. Ladle remaining sauce over top. Sprinkle with half the cheese.
7. Cover with foil and bake on middle rack for 20 minutes. Remove foil and bake until hot, another 5 to 10 minutes. Meanwhile, stir remaining 1/4 cup (60 mL) sour cream with 1 tsp (5 mL) water at a time until loose enough to drizzle.
8. Just before serving, drizzle sour cream over enchiladas. Top with remaining cheese, plus radishes, onions and cilantro.
Serves 4
