Tangy Tomatillo Chicken Enchiladas Verdes
Shredded chicken rolled in soft corn tortillas, smothered in a bright and tangy roasted tomatillo salsa verde, then baked under a blanket of melted Oaxacan cheese until bubbling. Finished with crema, avocado slices, and pickled red onion for a lunch that is as beautiful as it is satisfying.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1.5 lbs tomatillos, husked and rinsed
- 2 serrano peppers
- 1 medium white onion, quartered
+ 10 more ingredients
Instructions
Place the chicken thighs in a pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 20 minutes until cooked through. Remove, let cool slightly, then shred with two forks.
While the chicken cooks, set the oven to broil. Place the tomatillos, serrano peppers, onion quarters, and garlic cloves on a baking sheet. Broil for 6 to 8 minutes, turning once, until charred and blistered.
Peel the garlic and add it to a blender with the roasted tomatillos, serranos, onion, cilantro, chicken broth, and salt. Blend until smooth.
Heat the oil in a saucepan over medium heat. Pour in the salsa verde and simmer for 10 minutes, stirring occasionally, until slightly thickened.
Preheat the oven to 375 F. Warm the tortillas briefly in a dry skillet or microwave so they are pliable.
Spread a thin layer of salsa verde on the bottom of a 9x13 baking dish. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the dish.
Pour the remaining salsa verde over the enchiladas and top with shredded cheese. Bake for 20 minutes until the cheese is melted and the edges are bubbling.
Let cool for 5 minutes, then drizzle with crema and top with avocado slices and pickled red onion.
Nutrition Estimate
Per serving • Estimated by Blinner AI