A Wonderful Mexican Dinner: Creamy Chicken Enchiladas Verdes

 

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As you know, we like to do things that are seasonal and local here, because things tend to just taste better when that's how you do it. So when summer comes around and it's finally tomatillo time, this is a great one to make!

This is a dish that's very easy to make and really shows off the way a couple of different flavors can create an amazingly tasty combination in your mouth. The pairing of the cool and tangy sour cream with the tart tomatillos and the creamy cheese is just fantastic. We have a feeling it'll make you hungry, and it's worth the inkling of guilt you might feel making them.

Now, we've made enchiladas verdes before - a couple of variations actually - but this version is one of the easier and more enjoyable ones we've had.

Making the Dish

What you'll need
2 chicken legs, cooked and shredded
6 - 8 tomatillos
1 - 2 jalapenos or serranos, depending on your desire for spice
1 cup chicken broth
1 tbsp flour
3 cloves garlic
1 cup sour cream
1/4 cup roasted chiles
1 cup shredded colby-jack cheese
1/2 tbsp cumin
1 tsp cayenne pepper
6 flour tortillas
salt and pepper to taste

Start off by husking and roasting the tomatillos under the broiler in your oven. Let them get nice and charred, then flip them over (about 7 minutes), and let them get charred on the other side (another 5 - 7 minutes). Remove from the heat and then set the oven to 375. Place the tomatillos into a food processor.

While the tomatillos are roasting, dice up the garlic and seed and dice the chiles. Place them in a non-stick pan with some olive oil and sauté until the garlic is slightly golden.

Once the chiles and garlic have cooked, add in the tablespoon of flour and stir around until the flour has incorporated all of the veggies. Let the flour and veggie mixture toast on the pan for a few minutes, and then slowly drizzle in the chicken stock, whisking constantly, until it is all incorporated. You should have a somewhat thick sauce forming. Season the mixture with the cumin and cayenne pepper.

Take the sour cream and add it to the sauce, and stir to incorporate. Remove from the heat, and then taste, seasoning with salt and pepper until you get it to the level you like.

Pour the sour cream sauce into the food processor with the tomatillos. Pulse the processor until everything is nicely blended. Taste the sauce, adjust the seasonings if necessary.

In a separate bowl, mix the shredded chicken with chiles and add in about a half cup to 3/4 cup of the verdes sauce. Stir until everything is completely incorporated.

Build the enchiladas by scooping 1/6th of the mixture into each of the tortillas. Roll them up and place them in a baking dish seam side down. Then, cover all of the tortillas with the remaining sauce. On top of this, overlay all the shredded cheese.

Bake in the oven for 15 - 20 minutes, until a nice golden brown crust forms on top. Remove from the oven and let rest for 5 minutes, and then serve.







The Result

We served our enchiladas with a side of refried beans, heated up from the can and seasoned with some cayenne, cumin, and a scoop of any chiles you have left over.

The enchiladas were extremely tasty! Plus if you make enough for a serving of leftovers, they only get better after a day of having the flavors mingle.

Got a killer enchilada recipe? Let us know in the comments!

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