Enchiladas verde are not something I’ve found in New Zealand often (or possibly ever now that I think about it) so making this dish at home scratches a mexican/tex-mex itch like no other and provides so much comfort.
This dish is the product of another hobby I’ve developed, gardening. Only on very rare occasions have I been able to find fresh tomatillos in New Zealand stores. To enjoy this dish more often and many other dishes with tomatillos I set off to learn how to grow them. Possibly I will add a section on the site for gardening and specifically in Wellington where the wind can require creativity. If in New Zealand and looking to grow your own tomatillos, King Seeds are where I source my seeds.
I have yet to try this with canned tomatillos so I’m unsure if this dish will taste the same with them, but it’s worth a try still if that’s all you can find. If using canned tomatillos, check the ingredients and adjust salt or lime juice accordingly as they could be brined.
This dish tastes amazing with Mexican-ish Rice, Guacamole, and a margarita. I hope you try it soon and enjoy!
Chicken Enchiladas Verde
Author: Natalie Smith
Ingredients
Sauce
- 680 (1.5) grams (lbs) Tomatillos Weight before being roasted and puréed
- 2 small or 1 large Roasted poblano pepper(s)
- ½ Yellow onion diced
- 2 Cloves of garlic cut in to 6ths (or quartered if small)
- 1 to 2 Jalapeños with seeds chopped
- ½ Cup Chicken stock
- ½ Cup Cilantro (coriander leaves and stems if outside the US) torn or roughly chopped Packed in measuring cup before chopping
- ½ tsp Salt I use diamond crystal kosher salt
- 1 Tbsp Canola or vegetable oil
Filling
- 1 Red onion sliced
- 1 Green bell pepper sliced
- 500 (1.1) grams (lbs) Chicken thighs
- 2 tsp salt I use diamond crystal kosher salt
Enchiladas
- 12 Small corn tortillas Will only cook 8, but good to have back ups in case they break
- 130 grams Mild cheddar cheese Lactose free cheese works great here
- Filling from above
- Sauce from above
- Canola or vegetable spray oil
Instructions
- Preheat the oven to 175℃ fan bake (375℉)
- Divide the tortillas in to two piles of 6 and wrap in foil
- Place in oven for 5-10 minutes once you start cooking the onions for the filling
Sauce
- Peel the husks off the tomatillos and wash them to remove any residue
- Cut the tomatillos in half, very small tomatillos can be left whole though
- Place the tomatillos cut side down on a foil lined baking sheet
- Place in over near the top and grill (or broil) for 5 to 10 minutes until skins have started to darken and shrivel
- Puree roasted tomatillos and any juices in a blender or emersion blend in a cup and set aside
- Sauté the onions and salt in oil over medium high heat until translucent in a wide pan
- Add the garlic, poblanos, jalapeños, and cook until softened
- Add to the tomatillos along with the chicken broth and blend
- Return mixture to pan and bring to a simmer
- Reduce to low and simmer for 45 minutes, stirring often so the mixture doesn't burn
Filling
- Place the chicken thighs and salt in a medium sauce pan with enough water to cover the thighs
- Bring pan to a boil, then reduce to low and simmer for 10-15 minutes, until the chicken reaches 74℃ (165℉)
- Remove chicken from pan and place in a bowl covered with plastic wrap or foil until cool enough to shred
- Once chicken is shredded, stir in ½ cup of the sauce and cover until ready to assemble the enchiladas
- Place foil wrapped tortillas in oven now
- In a wide pan, sauté the onions over medium high heat until translucent in oil
- Add the peppers and cook until almost soft
- Set onions and peppers aside until ready to assemble the enchiladas
Enchiladas
- Put ½ cup of sauce on the bottom of a 9×13 baking dish
- Once tortillas a ready can either fill the one at a time or my preferred method is to lay 8 out on a large cutting board and fill with the chicken, onions, and peppers to ensure the mixture is evenly dispersed.
- There is a slightly higher chance the tortillas will dry out and crack by laying them all out, but this only rarely happens and this is where the extra tortillas that were heated up can come in handy.
- Once the tortillas are filled, place them seam side down in the baking dish, 4 in a row on each side
- Top with remaining sauce and then cover with cheese
- Spray a piece of foil with oil spray and place over the baking dish
- Heat in oven for 10 minutes covered and 10 minutes uncovered
- Remove from oven and let rest of 5 minutes
- Serve with the toppings of your heart, my preference is cilantro (coriander leaves), sour cream, and guacamole
