I have had a special edition cook's illustrated recipe book in my kitchen for a few years. Each time I looked at the Salsa Verde Chicken Enchiladas, I felt overwhelmed. Roasting the tomatillos, poblano chilis, etc seemed like a lot of work. Then finally I just decided to make them.. why not?! I have to admit the first time I made them, they tasted a little underwhelming. I consulted with my professional taster aka my husband and we decided it needed a little more heat. So I made them again, and again and I think I have finally perfected the enchiladas. That's what it's all about... getting something to taste the exact way you want it to. So, check out my recipe - beware, they are addicting!
Ingredients;
1 tsp olive oil
1 onion, chopped medium
3 garlic cloves, minced
1 1/2 c chicken broth
1 lb boneless skinless chicken breasts
1 1/2 lbs tomatillos (16 to 20), husks and stems removed, rinsed and dried
3 poblano chilies, halved lengthwise, stemmed and seeded
2 jalapeno peppers, halved lengthwise and seeded
1 tsp granulated sugar
salt and pepper, to taste
1/2 c fresh cilantro
2 c shredded Monterey jack cheese
12 6-inch corn tortillas
Adjust the oven rack to the highest position, under the broiler.
Heat 1 tsp of olive oil in a medium saucepan over medium heat and add the onion.
Cook, stirring frequently until golden, about 8-10 minutes. Add 2 cloves of garlic, cook until fragrant.
Decrease the heat to low and add the chicken broth, chicken, few leaves of cilantro, salt and pepper. Cook about 15-20 minutes, flipping the chicken halfway through cooking.
Transfer the chicken to a pan to let cool. Reserve 1/4 of the liquid.
Remove the husks from the tomatillos, rinse and dry. Place on a pan with the cleaned, halved poblano peppers. Cut a jalapeno lengthwise and place cut side down on the pan. Sprinkle with 2-3 tablespoon of olive oil.
Broil them until blackened and softened about 5-10 minutes, rotating the pan halfway through.
Cool for 10 minutes, then remove the skin from the poblanos. Transfer the tomatillos, poblano chilis, jalapeno, 1 clove of garlic into the food processor. Also, if you like a little more kick, add half a raw jalapeno.
Pulse until the sauce is chunky. Add the reserved liquid from the
chicken if you want the sauce to be a little less thick. Add the sugar,
about 1/2 tsp at a time to taste, add salt and pepper.
Shred the chicken into small pieces, placing the chicken into a bowl. Add 1 cup of cheese to the chicken and mix. Preheat the oven to 450 degrees.
Pour some of the sauce in the bottom of the pan.
Grab a tortilla and place it on a plate, add about 1 tablespoon of sauce, add chicken mixture on top.
Roll the enchilada and place the seam side down. Pour the remaining sauce on top of the enchiladas.
Sprinkle the top with the remaining cheese.
Bake in the oven for 15-20 minutes. I sometimes broil the top of the enchiladas to get a crispy cheese top. Makes them extra delicious!
Serve plain or serve with tomatoes and avocado.
Thyme 2 Taste.....
Recipe Credit, with modifications: The best of America's Test Kitchen 2010
Ingredients;
1 tsp olive oil
1 onion, chopped medium
3 garlic cloves, minced
1 1/2 c chicken broth
1 lb boneless skinless chicken breasts
1 1/2 lbs tomatillos (16 to 20), husks and stems removed, rinsed and dried
3 poblano chilies, halved lengthwise, stemmed and seeded
2 jalapeno peppers, halved lengthwise and seeded
1 tsp granulated sugar
salt and pepper, to taste
1/2 c fresh cilantro
2 c shredded Monterey jack cheese
12 6-inch corn tortillas
Adjust the oven rack to the highest position, under the broiler.
Heat 1 tsp of olive oil in a medium saucepan over medium heat and add the onion.
Thyme 2 Taste.....
Recipe Credit, with modifications: The best of America's Test Kitchen 2010
