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.
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
Method
1 Put chicken thighs in a medium sized saucepan and
just cover with water. Add one clove of garlic that has been cut in
half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a
boil, reduce to a low simmer, and cook, covered, for 20 minutes, until
the chicken is just cooked through. Remove chicken thighs to a separate
bowl and let cool enough to touch.
2 While the chicken is cooking, put the tomatillos and 3
serrano chile peppers in a separate sauce pan and cover them with water.
Bring to a boil, reduce to a simmer. Simmer until the tomatillos are
cooked, and have changed color, but are not mushy, about 5 minutes.
Remove from heat. Use a slotted spoon to transfer tomatillos and
serranos to a blender. Add 1/2 cup of the tomatillo cooking liquid to
the blender, as well as 2 cloves of garlic, a third a cup of your
chopped onion, and about 1/4 cup of chopped cilantro (packed).
(Remaining chopped onion and cilantro will be used for garnish.) Add
one teaspoon of salt. Purée until completely blended, 15 to 30 seconds.
Taste for heat. If not spicy enough add another chile pepper (doesn't
have to be cooked). Note that sour cream will eventually be added to
the sauce which will cool down a lot of the spiciness. Add more salt to
taste if necessary. Pour sauce into a skillet, bring to a simmer and
let simmer for 5 minutes. Then remove from heat.
3 Remove the cooked chicken meat from the bones. Shred the
meat with a fork or knife. Put the chicken in a bowl and add 1/3 to a
1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it
needs salt, add a little.
4 Heat a tablespoon of oil in a frying pan on medium high
heat. Add a tortilla to the pan and use a metal spatula to flip it to
the other side. Place another tortilla on top of this one (to soak up
the excess oil) and flip again. When the tortillas are heated through,
remove them to a plate lined with paper towel. Add a little more oil to
the pan, and add another couple tortillas. Continue to heat through
and soften all of the tortillas. Note that if you are using just made homemade tortillas you can skip this step because the tortillas are already hot, softened, and ready to eat.
4 Warm the oven to 200°F. Dip a tortilla in the salsa verde
tomatillo sauce and place it on an oven-proof serving dish. Scoop a
spoonful of chicken into the center of the tortilla and roll up the
tortilla. Place on the serving dish and repeat with all of the
tortillas. Put into the warm oven to keep the enchiladas warm while you
finish the sauce.
5 Heat the salsa verde sauce again until simmering, then
remove from heat. Stir in the sour cream until well blended. Remove
the warming enchiladas from the oven and pour salsa verde sauce over all
of them. Top with chopped onion, cheese, and cilantro.
Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side. Serves 4 to 6.
source : http://simplyrecipes.com
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