Enchiladas Verdes

I have a serious thing for Mexican food but since tomatoes do a serious number on my stomach I don't get to eat a lot of the dishes that I enjoy. One of the amazing things that I do get to eat though is enchiladas verdes. Enchiladas made this way have a green sauce with a base of tomatillos rather than tomatoes. The sauce is typically mild with a somewhat smoky taste but I have had a spicy version that is quite good as well. This recipe yields a mild sauce but if you prefer more spice you can simply add a jalapeno (or two) depending on how hot you would like it.

First adjust the oven racks so 6 inches from the top and the other is in the middle. Turn on the broiler. Chop up the onion, mince the garlic and slice the chicken breasts into pieces about 1 inch thick. This is completely optional I just liked to do it since they cook faster this way.

Heat 2 teaspoons of oil in a medium saucepan until shimmering. Then add the onion and and cook until it is just beginning to soften. Stir in the cumin and two of the garlic cloves until fragrant. Decrease the heat to low stir in broth. Add chicken, cover, and simmer for 15-20 minutes or until the chicken is cooked through.  

  When the chicken is done, transfer to a plate and place in the refrigerator to cool. Reserve ¼ cup of the broth and set aside. This is what my “broth” looked like.

While the chicken is cooking, wash the tomatillos and peppers, dry them completely, and toss them in the leftover 2 teaspoons of oil. Arrange the peppers and tomatillos cut side down on a foil-lined aluminum baking sheet. Broil on the top rack until vegetables are soft and turning black (don't pull them out when they're brown, wait till they're really truly black). Decrease the oven temp to 350.Let the vegetables cool slightly and and then peel the skin off the peppers only. If the skins don't want to come off you can put the peppers in a ziploc bag for about 10 minutes and the steam will make the skins peel off quite easily.

Once the skins are off the peppers, place the peppers, tomatillos, any juices that accumulated on the baking sheet, 1 teaspoon sugar, 1 teaspoon salt, 1 clove garlic and reserved chicken broth into a food processor. Process until it is only slightly chunky, season with salt and pepper to taste and adjust tartness by adding sugar 1 teaspoon at a time. Even if it seems really tart ½ teaspoon makes a world of difference so take my word on this one and don't just dump a whole bunch of sugar in even if it tastes really tart.

Now remove the chicken from the refrigerator and shred into bite-size pieces. Stir in cilantro and 1 ½ cups cheese.

Spread ¾ cup of the tomatillo sauce on the bottom of a 9x13 pan. Have the chicken filling ready to fill the tortillas.

Now for this awesome little trick I found for rolling corn tortillas without having t hem fall apart like they always seem to do. Lightly spray both sides of half the tortillas with cooking spray and place in a flat layer on a baking sheet. Now place them in the oven for 2 minutes, until just warm.

While the tortillas are still warm, fill with 1/3 cup chicken filling and roll, placing them in the baking dish with the seam side down. Repeat with the other half of the tortillas. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake at 450 for 15-20 minutes or until heated through and cheese is completely melted. Serve with sliced green onions and sour cream on the side.

4 teaspoons vegetable oil

1 onion, choped

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 1/2 cups low-sodium chicken broth

1 pound boneless, skinless chicken breasts, trimmed and sliced into 1 inch-thick pieces

1 1/2 pounds tomatillos (16-20), husks and stems removed, washed and dried well.

3 poblano chiles, halved lengthwise, stems removed

1-2 teaspoons sugar

salt and pepepr

1/2 cup chopped fresh cilantro

8 oz shredded queso or Monterey Jack cheese

12 (6 inch) corn tortillas

cooking spray

Adjust oven racks so one is 6 inches from the broiler and one is in the middle of the oven. Heat broiler. Heat 2 teaspoons oil over medium heat till shimmering. Add onion and cook until soft and lightly browned. Stir in cumin and 2 garlic cloves until fragrant. Turn heat to low and stir in chicken broth. Add chicken, cover and simmer until chicken is cooked through, 15-20 minutes. When chicken is finished, put on a plate in refrigerator to cool. Reserve 1/4 cup cooking broth.

While chicken is cooking, toss tomatillos and peppers in remaining oil. Arrange them cut side down on an aluminum-foil lined bakings sheet and broil on top rack until vegetables are blackened and soft.

Remove tomatillos and peppers from oven and let cool slightly before removing skin from peppers. Reduce oven temp to 350.

Transfer vegetables and any juices to a food processor. Add 1 teaspoon sugar, 1 teaspoon salt, 1 clove garlic and reserved chicken broth to food processor and process until only slightly chunky. Season with salt and pepper to taste and adjust tartness by adding sugar 1/2 teaspoon sugar at a time.

Now remove chicken from the refrigerator and shred. Add cilantro and 1 1/2 cups cheese.

Spread 3/4 cup of the tomatillo sauce in the bottom of a 9x13 pan. Spray both sides of tortillas with cooking spray and spread flat on a baking sheet. Warm tortillas in oven for 2-4 minutes. Spread 1/3 cup chicken filling down the center of each tortilla and roll tightly, placing seam side down in the baking pan. Repeat with the other half of tortillas. Pour remaining tomatillo sauce over the top and sprinkle with the remaining cheese. 

Cover with foil and bake at 450 for 20 minutes or until heated through and cheese is melted.