January 13, 2017

Enchiladas Verdes

While on vacation in Dec 2016, we had dinner with our friends and Leslie made these delicious enchiladas for us. I've never had green sauce before; it was just something I preferred to pretend didn't exist. But man have I been missing out!!!

For the sauce:
2# green tomatillos, husks removed and rinsed
2 cloves garlic
2 serrano chiles
1 cup cilantro leaves
¼ cup white onion, roughly chopped
1 tsp sea salt
1 tbsp safflower or corn oil

For the enchiladas:
2 cups shredded cooked chicken
Oil for frying the tortillas
12 corn tortillas
½ cup Mexican style cream can substitute for heavy cream
½ cup crumbled queso fresco, farmers cheese, cotija or mild feta
1/3 cup white onion, chopped for garnish

Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.

Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion, and salt; puree again until smooth. Heat a tablespoon of oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.

In a large saute pan over medium heat, add enough oil to have about 1/2" depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil," one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.

Preheat the oven to 375°.

Place about 2-3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the chopped onion. They are very satisfying with a side of rice and/or beans, as well as with a light green salad.
Eat the enchiladas while they are hot!

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