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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Hashim Zenuni
[email protected]0/10 would not recommend.
Nikkie Hall
[email protected]Avoid this recipe at all costs.
Jeff Hickson
[email protected]Worst enchiladas I've ever had.
Aleemkha Khag
[email protected]These enchiladas were a complete disaster. The tortillas were soggy, the chicken was tough, and the salsa verde was flavorless. I would not recommend this recipe to anyone.
Z Michael
[email protected]I followed the recipe exactly and the enchiladas turned out dry and overcooked. I'm not sure what went wrong.
Bilal Sherazi
[email protected]These enchiladas were a bit bland for my taste, but they had potential. I think they would have been better with a more flavorful salsa verde.
donald pittman
[email protected]Overall, I thought these enchiladas were pretty good. I would definitely make them again, but I would probably adjust the amount of spice in the salsa verde.
FnNy ViDeOs
[email protected]I had some trouble getting the enchiladas to roll up without breaking, but they still tasted good.
ali tariq
[email protected]These enchiladas were a little too spicy for my taste, but the flavor was still good.
MD: Fahim Ahmed
[email protected]I've made these enchiladas a few times now and they're always a hit. They're easy to make and the salsa verde is amazing.
Georgiana Ioana
[email protected]I'm not a huge fan of chicken enchiladas, but these were really good. The salsa verde was especially tasty.
Syed ilyas Ali
[email protected]These enchiladas are the perfect comfort food. They're cheesy, gooey, and so flavorful. I love the addition of the salsa verde, which gives them a nice tang.
Sanaullah Shah
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Jana Sherif
[email protected]Yum!
Mina Hanako
[email protected]I followed the recipe exactly and the enchiladas came out perfectly. They were cheesy, flavorful, and the salsa verde was delicious. My family loved them!
Vaughn Seecharan
[email protected]These enchiladas were easy to make and turned out great. I especially liked the salsa verde, which was a nice change from the usual red or green salsa.
Rock South Town
[email protected]I'm not usually a fan of enchiladas, but these were surprisingly delicious. The chicken was tender and juicy, and the salsa verde added a nice kick. I'll definitely be making these again.
Bobby Paul
[email protected]The salsa verde was the star of the show in these enchiladas. It was so flavorful and tangy, and it really complemented the chicken and cheese. I could definitely see myself using this salsa on other dishes as well.
Umar farooq Umar farooq
[email protected]These chicken enchiladas with salsa verde were a hit with my family! The flavors were perfectly balanced and the enchiladas were so cheesy and satisfying. I will definitely be making this recipe again.