Chicken Enchiladas with Tomatillo Sauce
- Yield 6 servings
This tender chicken is wrapped in delicate corn tortillas and baked under a bubbly sauce flavored with cilantro and chiles.
- 20 tomatillos, husks removed
- 2 cups chopped white onion
- 2 large garlic cloves, peeled and left whole
- 1 cup water
- 4 serrano chiles, seeded and roughly chopped
- 1 jalapeno, seeded and roughly chopped
- 2 cups chopped cilantro (leaves and tender stems)
- Salt and freshly ground black pepper
- 12 warm corn tortillas
- 6 cups cooked and shredded chicken (dark and white meat)
- 2 1/4 cups shredded Monterey Jack cheese
- 2 cups shredded iceberg lettuce
- 1 1/2 cups sour cream
- 1 cup seeded and finely chopped plum tomatoes
- 3/4 cup finely chopped cilantro (leaves and tender stems)
- 3/4 cup finely chopped red onion
- 1/4 cup finely chopped serrano chiles (with seeds)
- Preheat oven to 375F. Butter a 13 x 9 x 2-inch baking dish.
- In a large Dutch oven, combine tomatillos, onion, garlic, water, chiles and jalapenos; bring to a simmer and cook until tomatillos pop, about 15 minutes. Let cool 10 minutes Working in batches, transfer mixture to a blender or food processor. Add cilantro and blend until smooth; season with salt and pepper. Return to pan and simmer, uncovered, until thickened, about 20 minutes.
- Place 1/2 cup sauce in the bottom of baking dish. Working with 1 tortilla at a time, dip tortillas into warm sauce. Place 1/2 cup chicken on each tortilla and roll up. Place seam side down, snuggly together, in baking dish. Cover with remaining sauce; sprinkle with cheese. Bake 30 to 35 minutes, until sauce is bubbly and cheese is melted. Serve hot with garnishes.
Reprinted from The New Southern-Latino Table: Recipes that Bring together the Bold and Beloved Flavors of Latin America and the American South. Copyright 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press.