Chicken Enchiladas With Salsa Verde 

By Sam Sifton

Chicken Enchiladas With Salsa Verde 
Melina Hammer for The New York Times
Total Time
1 hour
Rating
4(5,312)
Comments
Read comments

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.

Featured in: Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table

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Ingredients

Yield:4 to 6 servings

    For the Chicken (or Use 1 1/4 Pounds Leftover or Store-bought Roast Chicken)

    • 2pounds bone-in chicken thighs or breasts, or a mixture
    • 1small white onion, cut in half
    • 4cloves of garlic
    • 1tablespoon kosher salt

    For the Salsa Verde

    • 1pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
    • 1small white onion, peeled and chopped
    • 1clove of garlic, peeled and chopped
    • 2serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
    • 4 to 5tender stems of fresh cilantro, with leaves, roughly chopped
    • Salt to taste

    For the Enchiladas

    • ½cup neutral oil, like canola
    • 12yellow corn tortillas
    • 1cup crumbled queso fresco or cotija cheese
    • 1cup Mexican crema, or use crème fraîche or sour cream
    • 1medium-size white onion, peeled and chopped (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

780 calories; 58 grams fat; 15 grams saturated fat; 1 gram trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 34 grams protein; 926 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Assemble the enchiladas: Use a ladle to put about ½ 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.

  5. Step 5

    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.

Ratings

4 out of 5
5,312 user ratings
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Comments

Stephen Martin

I have been making fabulous enchiladas from leftover roasted chicken breast for years. Store bought green enchilada sauce ishard to beat, particularly Hatch brand. An important step is, after browning the tortillas, to drag them through a shallow bowl of the green enchilada sauce.

Mix the shredded chicken, some green sauce, some onion, and some cheese before filling.

Betsy

Instead of dipping each tortilla in oil, you can instead microwave the stack of tortillas for 10-20 seconds, which will soften them up. Keep the stack covered with a kitchen towel to keep them moist as you take each one to roll up with the filling.

José

If you have the time, roast the tomatillos, onion, and garlic in the oven until lightly charred. Greatly improves the flavor of the sauce.

Blair

I’ve made these enchiladas twice now — both times to make ahead for a big group trip. This dish takes some time but is absolutely worth the effort (especially considering they can be made ahead a day or two and popped in the oven when ready). These are a crowd pleaser and a show stopper (with some fun toppings) and make for great leftovers. They also freeze well! I made as is except for one crucial change: ROAST THE VEGETABLES! As others have noted, roasting the tomatillos, onions, and peppers before blending them into your salsa verde seriously improves this recipe.

Kate H.

I used store-bought salsa verde to save time, and it was still delicious. I also added chunks of fresh avocado and lots of fresh cilantro on top before serving.

Judybird

I like the comments to add greens like kale or spinach to the salsa Verde.

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