CHICKEN ENCHILADAS WITH SALSA VERDE
Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly - a task that grows markedly easier each time you do it.
Provided by Sam Sifton
Categories weekday, weeknight, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
- Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
- Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams
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Geary Amarion
[email protected]I can't wait to try this recipe! It looks so delicious.
Imelda Clarke
[email protected]These enchiladas are a delicious and easy-to-make meal. I will definitely be adding them to my regular rotation.
Bainomugisha William wo
[email protected]I made these enchiladas for my family and they loved them. They said it was the best Mexican food they had ever had.
Connor Primrose
[email protected]I'm not usually a fan of salsa verde, but it was delicious in this recipe. I will definitely be making this recipe again.
Billy Overman
[email protected]These enchiladas are so good, I could eat them every day!
Hannah Mason
[email protected]I've tried several different recipes for chicken enchiladas, but this one is by far my favorite.
Noman Ali Ali
[email protected]These enchiladas are perfect for a party or potluck. They're easy to make ahead of time and they always disappear quickly.
Samara Taj Islam
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the flavors are amazing.
Lil Dennick Lodewyk
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Nirmal Bohara
[email protected]I've made this recipe several times and it's always a winner. It's one of my go-to meals when I'm short on time.
Holly James
[email protected]I made these enchiladas for a party and they were a huge success. Everyone raved about them.
Hina Khan
[email protected]These enchiladas were a hit with my family. Even my picky kids loved them!
Fealofani Seiuli
[email protected]I love that this recipe uses salsa verde instead of red sauce. It gives the enchiladas a unique and delicious flavor.
Tahir roonjha
[email protected]The enchiladas were easy to make and didn't take too long. I was able to get dinner on the table in under an hour.
Regina Mbomuwa
[email protected]The salsa verde was so flavorful and really made the dish. I will definitely be using this salsa on other dishes as well.
Uncle Lu
[email protected]These chicken enchiladas with salsa verde were absolutely delicious! The combination of flavors was perfect, and the chicken was cooked to perfection. I will definitely be making this recipe again.