Enchiladas Verdes
Chicken Enchiladas made with marinaded, pan-seared chicken breast and tomatillo salsa.
Equipment
- glass bowl - for making the marinade
- vacuum sealer with a large bag - for marinading the chicken
- large baking sheet - for roasting the tomatillos
- foil
- large skillet - for warming the tortillas and searing the chicken
- cutting board
- kitchen knife
- blender - for blending the salsa
- tongs
- forks - for shredding the chicken
- large casserole dish
- oven mitts - for handling the hot casserole dish
Ingredients
For the marinade
- ½ tsp chile powder
- ¼ tsp cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 large chicken breasts
For the salsa
- ½ bunch fresh cilantro - chopped
- ¼ tsp garlic - minced
- 1 lime - juiced
- 6-8 whole tomatillos - shucked and halved
- 2 onion quarters
- 1 tsp sugar
- ½ tsp kosher salt
- 4 oz hot hatch green chiles - diced
For the tortillas
- 2 tbsp vegetable oil
- 8 corn tortillas
For the enchiladas
- ½ cup medium cheddar cheese - freshly grated
- ½ cup Monterey Jack cheese - freshly grated
- 1 cup sour cream
Instructions
For the marinade
- Whisk marinade ingredients in a glass bowl.1/2 tsp chile powder, 1/4 tsp cumin, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp olive oil
- Add chicken breasts to a vacuum seal bag. Pour in the marinade ingredients. Marinade in the refrigerator for several hours, or overnight.2 large chicken breasts
For the salsa
- Chop the cilantro and mince the garlic. Soak the garlic in lime juice until ready to use.1/2 bunch fresh cilantro, 1/4 tsp garlic, 1 lime
- Add the tomatillo halves and onions to a large baking sheet lined with foil.6-8 whole tomatillos, 2 onion quarters
- Preheat oven to 450℉. Roast the tomatillos and onions for 15 minutes, or until charred.
- Transfer the tomatillos and onions to a blender. Add the garlic, lime, cilantro, sugar and salt.1/4 tsp garlic, 1 lime, 1 tsp sugar, 1/2 tsp kosher salt, 1/2 bunch fresh cilantro
- Chop on lowest setting until chunky, but otherwise smooth.
- Add to a glass bowl, and stir in the diced Hatch green chiles.4 oz hot hatch green chiles
For the tortillas
- Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering hot.2 tbsp vegetable oil
- Cook the corn tortillas in the oil one at a time. Add a tortilla to the hot oil for about 3-4 seconds, the flip the tortilla and cook for about 3-4 seconds more. The tortillas should be limp, and not crispy. Stack the softened tortillas on a baking sheet lined with paper towels to drain.8 corn tortillas
For the chicken
- Prior to cooking, remove the chicken breasts from the refrigerator and allow them to come up to room temperature. Add the marinaded chicken breasts to the hot oil.2 large chicken breasts
- Sear the chicken breasts until browned on all sides.
- Add the remaining marinade on top of the browned chicken breasts. Cook while keeping the chicken moving, and turning frequently until the internal temperature reaches 165℉. The chicken breasts should be well browned, and the marinade should be caramelized.
- Turn off the heat, and remove the breasts to a baking sheet to cool.
- Once the chicken has cooled enough to handle, shred it using two forks.
- Add the shredded chicken to a glass bowl.
- Toss the shredded chicken with 2 tbsp of the tomatillo salsa to keep it moist.
For the enchiladas
- Layout the tortillas on a large cutting board or baking sheet. Add an equal sized portion of shredded chicken to each tortilla. There should be enough shredded chicken for a large portion on each tortillas.
- Add a small amount of the tomatillo salsa to a large casserole dish. Carefully roll up the chicken into each tortilla, then place it into the casserole dish with the seam side down.
- Evenly add the remaining tomatillo salsa on top, making sure to get some into all the spaces between and around each enchilada.
- Evenly spread the cheeses on top of the enchiladas.
- Cover with foil, and bake at 350℉ for 30 minutes. This will allow for the cheese to melt and the salsa to get bubbly without drying out any exposed tortillas.
- Carefully remove the casserole from the oven using oven mitts. Don't burn yourself on the hot dish!
- Add a line of sour cream on top of each enchilada, then return to the oven for another 5 minutes to allow the sour cream to warm up.
- Remove from the oven, and allow it to cool for a few minutes before serving.
- Add two enchiladas to a plate, and garnish with a sprig of cilantro. Serve with your favorite sides.
Nutrition
Calories: 575kcal | Carbohydrates: 31g | Protein: 36g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 903mg | Potassium: 677mg | Fiber: 4g | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 17mg | Calcium: 331mg | Iron: 2mg
