Enchiladas Verdes

Ingredients

4 teaspoons vegetable oil
1 onion, chopped medium
1⁄2 teaspoon ground cumin
3 garlic cloves, minced
1-1⁄2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts, trimmed
1-1⁄2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried
3 poblano chiles, halved lengthwise, stemmed, and seeded
1–2-1⁄2 teaspoons sugar
Salt and pepper
1⁄2 cup chopped fresh cilantro
8 ounces pepper Jack or Monterey Jack cheese, shredded (2 cups)
12 (6-inch) corn tortillas
Vegetable oil spray
GARNISHES
2 scallions, sliced thin
Thinly sliced radishes
Sour cream

Instructions

Adjust 1 oven rack to middle position and another rack 6 inches from broiler element and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring often, until softened and lightly browned, 5 to 7 minutes. Stir in cumin and two-thirds of garlic and cook, stirring often, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until it registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Measure out and reserve 1⁄4 cup broth and set aside; discard remaining liquid.
Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil. Arrange tomatillos cut side down and poblanos skin side up on aluminum foil–lined rimmed baking sheet. Broil on top rack until vegetables blacken and start to soften, 5 to 10 minutes, rotating baking sheet halfway through broiling.
Remove tomatillos and poblanos from oven, let cool slightly, then remove skins from poblanos (leave tomatillo skins intact). Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
Transfer vegetables, along with any accumulated juices, to food processor. Add 1 teaspoon sugar, 1 teaspoon salt, remaining garlic, and reserved cooking liquid to food processor and process until sauce is somewhat chunky, about 8 pulses. Season with salt and pepper to taste and adjust tartness by stirring in remaining sugar, 1⁄2 teaspoon at a time; set aside.
When chicken is cool, use 2 forks to shred into bite-size pieces. Combine chicken with cilantro and 1-1⁄2 cups pepper Jack; season with salt to taste.
Spread 3⁄4 cup tomatillo sauce evenly over bottom of 13 by 9-inch baking dish. Place tortillas in single layer on 2 baking sheets. Spray both sides of tortillas lightly with vegetable oil spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on counter and spread 1⁄3 cup chicken filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam side down. Pour remaining tomatillo sauce over top of enchiladas and spread into even layer so that it coats top of each tortilla. Sprinkle with remaining 1⁄2 cup pepper Jack and cover tightly with foil.
Bake enchiladas on lower rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

Enchiladas Verdes

Ingredients

Instructions

Tags

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