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Homemade Chicken Enchiladas with Verde Sauce photo

Chicken Enchiladas with Verde Sauce

Bright tomatillo verde sauce coats shredded roasted chicken rolled in corn tortillas for a classic, comforting enchilada bake.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 2 minutes
Servings 4 servings

Equipment

  • 9x13 Baking Dish
  • shallow roasting/baking pan
  • Blender
  • Medium Saucepan
  • oven with broiler
  • Meat Thermometer
  • Mixing Bowl

Ingredients
  

  • 1 lb tomatillos fresh, husks and stems removed, rinsed
  • 2 serrano chiles stems and seeds removed
  • 4 slices white onion sliced about 1/4-inch thick
  • 3 cloves garlic
  • 1/4 cup cilantro fresh, roughly chopped (for sauce)
  • 2 tablespoons vegetable oil for sauce
  • 2 cups chicken broth Pacific Foods Organic Free-Range or other
  • 3/4 cup Mexican crema or crème fraîche or heavy cream
  • kosher salt to taste
  • 3 lb chicken thighs skin-on, bone-in
  • 1 tablespoon vegetable oil for chicken
  • fresh ground black pepper to taste
  • 10 corn tortillas
  • 1.5 cups shredded cheese Monterey Jack and/or mild cheddar
  • 1 cup tomato chopped, for garnish
  • 1/2 cup cilantro chopped, for garnish
  • 1/2 cup Cotija cheese crumbled, for garnish

Instructions
 

  • Position a rack under the broiler and heat the broiler to high. Arrange the tomatillos, serrano chiles, onion slices, and garlic in a shallow roasting pan.
  • Broil the vegetables until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan halfway through.
  • Transfer the roasted tomatillos, chiles, onion, and garlic to a blender, add 1/4 cup chopped cilantro, and blend until smooth.
  • Heat 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the blended tomatillo mixture and cook, stirring, for 3 minutes.
  • Add 2 cups chicken broth to the saucepan and simmer until the sauce is reduced slightly and coats the back of a spoon, about 20 minutes.
  • Remove the sauce from heat and whisk in 3/4 cup Mexican crema (or crème fraîche or heavy cream) and 1 teaspoon kosher salt; set aside to cool slightly.
  • Meanwhile, preheat the oven to 400°F (200°C). Rub 1 tablespoon vegetable oil over the chicken thighs and season with kosher salt and freshly ground black pepper.
  • Bake the chicken thighs until cooked through (internal temperature 165°F), about 45 minutes for bone-in thighs. Remove from oven, let cool slightly, discard skin, and shred the meat with a fork. Lightly season the shredded chicken with salt and pepper.
  • Wrap the corn tortillas in a damp paper towel and microwave on high for 1 minute to soften; microwave an additional 30 seconds if needed so tortillas are pliable.
  • Spray a 9"x13" baking dish with cooking spray. Working one at a time, dip a tortilla into the verde sauce to coat it, place it in the dish, add a heaping tablespoon of shredded chicken in the center, roll the tortilla, and place seam-side down. Spoon a little sauce over the rolled enchilada to seal. Repeat with remaining tortillas.
  • Pour 1 1/2 cups of the sauce over the assembled enchiladas, sprinkle with 1 1/2 cups shredded cheese, and bake at 400°F until bubbly and lightly browned on top, about 25 minutes.
  • Garnish the baked enchiladas with chopped tomato, chopped cilantro, and crumbled Cotija cheese, then serve immediately.

Notes

  • Bone-in, skin-on thighs give more flavor but you may use boneless or breasts; reduce bake time by 15–20 minutes for boneless.
  • A rotisserie chicken can substitute if desired.
  • Adjust serrano peppers for heat: use 1 for mild, 3 for hotter, or omit for no heat.
  • You can substitute 1 fresh jalapeño (stem and seeds removed) for the serranos.
  • The verde sauce and chicken can be prepared several days in advance.
  • Cooked enchiladas can be refrigerated for up to 1 week.