Chicken Enchiladas Verdes
When I saw this recipe a knew I had to make it. Elise of Simply Recipes not only has the best recipes, but some of the best food photography too. That picture up there? Yeah, that’s hers. My food never ever looks that good, though it tastes delicious! Macros, like those below I can handle though.
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This was my first experience of working with tomatillos and there wasn’t much to learn. I do believe that next time I will try and remove some of the seeds before blending the sauce and more spice! I’m afraid to make things hot usually because of the kids, but they chowed like no other!
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Chicken Enchiladas Verdes Recipe
A shortcut for this recipe is to use already prepared bottled salsa verde (heat the sauce and add sour cream at the end) which should be available at any market that carries Mexican foods. Use 2–3 cups. You can also use rotisserie chicken instead of poaching your own.
Packaged tortillas vary in their thickness and quality. Thicker corn tortillas will hold up better to the frying, softening, and dipping in sauce than thin ones, which can tend to fall apart.
Ingredients
- 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
- 1 1/2 lbs tomatillos, papery husks removed, rinsed
- 4 serrano chile peppers, top cut off to expose interior and to remove stems
- 3 cloves garlic
- 1 cup white or yellow onion, chopped
- 1/4 of a whole white or yellow onion
- Salt
- 1 bunch cilantro, rinsed and chopped, stems included
- High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
- 12 corn tortillas
- 3 Tbsp sour cream
- 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese
Check out the original post here for the rest of the recipe and enjoy!
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Tags: Best Recipes, Bunch Cilantro, Chicken Enchiladas, Chicken Thighs, Chile Peppers, Cloves Garlic, Cooking Oil, Corn Tortillas, Cotija, Enchiladas Recipe, Enchiladas Verdes, Food Photography, Grapeseed Oil, Onion Salt, Papery Husks, Peanut Oil, Serrano Chile, Smoke Point, Tomatillos, Yellow Onion
So glad you liked the recipe!
I love the flavor of tomatillos, only recently started making my own sauce with them. So good.…
[…] Katie wrote a fantastic post today on “Chicken Enchiladas Verdes”Here’s ONLY a quick extractWhen I saw this recipe a knew I had to make it. Elise of Simply Recipes not only has the best recipes, but some of the best food photography too. That picture up there? Yeah, that’s hers. My food never ever looks that good, … […]
This is great info to know.