My family and I are “flour tortillas” people. It’s the kind we prefer with our monthly Mexican dishes; tacos (we fry them lightly in olive oil) and enchiladas. I recently tried this recipe, adapted slightly from Cooks Illustrated. It was delicious, of course, but it was also the first time I wished that we had made them with corn tortillas. I’d love to hear if you’ve made these, and which tortillas are your favorite. If you’ve never made Enchiladas Verdes, I think this will be a great addition to your cookbook. They are wonderful!
4 teaspoons canola oil
1 medium onion, minced
3 garlic cloves, minced
1/2 teaspoon cumin
1 pound boneless, skinless chicken breasts
3 cups chicken broth
1 1/2 pounds tomatillos (around 16), husks and stems removed, rinsed well and dried
2 pablano chilies, halved lengthwise, stemmed, and seeded
1 teaspoon sugar
Table salt to taste
Fresh ground black pepper to taste
1/2 cup coarsely chopped cilantro
8 ounces colby cheese
12 corn or 8 flour tortillas
In a medium sized saucepan, dump the chicken broth and chicken breasts together. Boil until chicken can be pulled apart easily with forks. Save a portion of the broth.
While the chicken is boiling, toss your tomatillos and pablano peppers in oil. Place on a greased, foil lined cookie sheet (pablanos should be skin side up). Place under a broiler and cook them until the vegetables blacken and start to soften. This should take about 5 to 10 minutes. Remove from oven and set aside.
Heat a skillet with 2 teaspoons canola oil over medium heat. Add onions and cook until they start to brown. Add garlic and cumin. Cook until fragrant, then take a little of the chicken broth and stir together.
In a food processor, dump the broiled peppers, tomatillos, and onion mixture together. Add salt, sugar, and cilantro and process them together. Taste test and add salt and pepper as you need to.
In a medium mixing bowl, place the shredded chicken. Add the green, processed sauce over the top and most of the cheese; stir together. Add the a spoonful of the mixture into enchiladas and roll. Add any leftover sauce and sprinkle remaining cheese over the top. Bake, covered with foil, in a 375 degree oven for 15-20 minutes. Serve with fresh cilantro and sour cream.
*Here’s a tip to soften corn tortillas so they roll better: spray with cooking spray and warm them in your oven before trying to roll. They will be much more pliable!