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Chicken Enchiladas with Verde Sauce

Classic baked chicken enchiladas with bright tomatillo-verde sauce and melty cheese.
Prep Time20 minutes
Cook Time45 minutes
Total Time2 hours 5 minutes
Servings: 4 servings

Ingredients

  • 1 lb tomatillos fresh, husks and stems removed, rinsed
  • 2 serrano chiles stems and seeds removed
  • 4 slices white onion about 1/4-inch thick slices
  • 3 cloves garlic
  • 1/4 cup cilantro fresh, roughly chopped (for sauce)
  • 2 tablespoons vegetable oil for cooking the 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 (used in sauce and chicken)
  • 3 lb chicken thighs skin-on, bone-in
  • 1 tablespoon vegetable oil for rubbing chicken
  • fresh ground black pepper to taste
  • 10 corn tortillas
  • 1 1/2 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 preheat the broiler to high. Arrange tomatillos, serrano chiles (stemmed and seeded), onion slices, and garlic in a shallow broiler-safe pan.
  • Broil the vegetables until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan once halfway through.
  • Transfer the broiled tomatillos, chiles, onion, and garlic to a blender; add 1/4 cup roughly 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, reduce heat to a simmer, and cook until the sauce thickens enough to coat the back of a spoon, about 20 minutes.
  • Remove the sauce from the heat and whisk in 3/4 cup Mexican crema (or crème fraîche or heavy cream) and about 1 teaspoon kosher salt. Let cool slightly before assembling.
  • While the sauce simmers, preheat the oven to 400°F (200°C). Rub 1 tablespoon vegetable oil over the chicken thighs, season with kosher salt and freshly ground black pepper, and bake until internal temperature reaches 165°F (about 45 minutes for bone-in thighs).
  • Remove chicken from the oven and let cool slightly. Discard the skin, shred the meat with forks, and lightly season the shredded chicken with salt and pepper. Set aside.
  • Wrap the corn tortillas in moist paper towels and microwave on high for 1 minute, then an additional 30 seconds if needed, until soft and pliable.
  • Spray a 9"x13" baking dish with cooking spray. Dip each tortilla into the prepared verde sauce to coat, place in the dish, add a heaping tablespoon of shredded chicken in the center, roll up, and place seam-side down. Spoon a little sauce over the rolled tortilla to help seal. Repeat with remaining tortillas.
  • Pour 1 1/2 cups of the sauce evenly over the filled enchiladas, top 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. Serve immediately.

Equipment

  • broiler-safe baking/roasting pan
  • Blender
  • Medium Saucepan
  • 9×13 baking dish
  • Oven
  • Measuring Cups and Spoons
  • mixing utensils

Notes

  • Bone-in, skin-on thighs give the best flavor, but boneless or skinless thighs or breasts can be used with shorter bake time.
  • A rotisserie chicken can be used as a shortcut.
  • Remove serrano seeds and ribs for milder heat; keep seeds or add a pepper for more heat.
  • A fresh jalapeño may be substituted for serranos.
  • The verde sauce and chicken can be made ahead and refrigerated for several days.
  • Microwaving tortillas in moist towels makes them pliable and easier to roll.