this link is to an external site that may or may not meet accessibility guidelines. Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan. I love this recipe! This blew me away! They also make terrific leftovers (especially with eggs for breakfast). The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest! Great way to use the 5 pounds of tomatillos that a friend dropped off. All photos and content are copyright protected. Add a more oil to the pan as needed, and continue to heat through and soften all of the tortillas. Yours truly Missy Lamb. Shred the meat with a fork or knife. Packaged tortillas vary in their thickness and quality. Scatter with plenty of toppings—cotija cheese, red onion, cilantro, and sour cream to serve. Sorry, our subscription service is unavailable. I loved the taste, but I found the texture a bit watery for my taste. The timing varies based upon the size of the breast halves. These salsa verde chicken enchiladas are one of my personal favorites! I have tons of them from the garden. WOW! It was just a tad hot for me as I included the seeds and membranes of the peppers but after the first few bites my tongue and throat got used to it! Use a metal spatula to flip it to the other side. We ate some as is and then mixed with some fresh (red) salsa I had made for a party. This salsa was so bomb! Simple, yet tasted delicious. Roll up the tortillas around the filling and place seam-side down in the baking dish. i did change and add a few things. Just wrap with plastic wrap and then foil. 1 Poach chicken thighs: Put chicken thighs in a medium sized saucepan and just cover with water. Thanks so much! Thank you! I'll use less vinegar next time or increase the rest of the ingredients so it will be a little thicker. It also freezes well. Remove warmed rolled tortillas from the oven and smother with the salsa. Instructions Pull the husks off the tomatillos and give them a good rinse. For a recipe like this, 1-3 teaspoons is a good guess. I'm going to make a pot of Terry's Texas Pinto Beans (on this site) to try it out. My son asked why I never made these before- so will definitely be making again, soon. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time. After a few minutes in the oven, they are pliable. Wanted to suit our family's tastes as well as use up some stuff in the house. Cut the stems out of the tomatillos. You can also use rotisserie chicken instead of poaching your own. GREAT with corn chips. I made this tonight and it was fantastic! The taste was so fresh. It’s handy because I always have a bag of puree blobs in my freezer — carefully labeled because they look like tomato paste and I don’t want to make that substitution! I don’t know why I forget about poaching chicken? Thanks for waiting. i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. If not spicy enough add another chile pepper (it doesn't have to be cooked). I added a little more of the peppers (I used jalapeno) and a little less water then simmered until it was not only tender but the consistency I wanted. This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family. Place tomatillos, onion, garlic, and chile pepper into a saucepan. cups shredded Cheddar Jack cheese (about 6 ounces), corn tortilla or flour tortillas (6-inch), warmed. Pull up a chair! (Here’s a recipe for that method.). Percent Daily Values are based on a 2,000 calorie diet. We love using our garden grown tomatillos in this recipe. (And all gone...). i did change and add a few things. Stir in the cooked chicken and green chiles. Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor. Thank you for this fantastic recipe. They also make terrific leftovers (especially with eggs for breakfast). Once heated, add in the onion, salt, chili powder, and cumin and cook for a few minutes until the onion has softened. Place another tortilla on top of this one (to soak up the excess oil) and flip again. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. So i guess that means he LOVED THEM Thank you for sharing this recipe. Bake for 15 minutes. Fantastic recipe! And yes, sour cream at serving is a must for the salsa verde enchiladas. Excellent! Then it’s just rolling up the tortillas with some salsa tossed shredded chicken inside and lining up the rolled tortillas in a casserole dish. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. I enjoyed eating this meal. i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. Remove from heat. Once again you hit it out of the ball park Elise! And thank you for reminding me that I really like poached chicken! Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. 3 Make the salsa verde: Use a slotted spoon to transfer tomatillos and serrano chiles to a blender. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time. 8 Add sour cream and garnishes: Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro. Raise your hand if you love enchiladas! Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green … I loved the taste, but I found the texture a bit watery for my taste. Roll up the tortillas around the filling and place seam-side down in the baking dish. App Store is a service mark of Apple Inc. Good day, this recipe is a must try. Read more about our affiliate linking policy. The timing of this recipe was perfect for me. I’ve never poached thighs, but have had great success cooking chicken breasts (with skin and bones) in the microwave. Bake for 5 minutes or until the cheese is melted. I fell in love with verde salsa after a trip down to albuquerque, nm and have been craving it ever since. Question: I wonder if you could make a sauce using green tomatoes instead of tomatillos? You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. Thanks! i put all the ingredients in a blender first and blended it all together. Thank you for your quick response so I didn’t make something terrible. Warm garlic in a little oil and stir in salsa verde.. 2 Cook the tomatillos: While the chicken is cooking, put the tomatillos and serrano chile peppers in a separate sauce pan and cover them with water. I hope many people try this recipe you’ll enjoy every bite. Instead of boiling I opted to roast the tomatillos, pepper, and garlic in the oven. Taste for heat. Most of this was done back when a had a 900 power microwave, so the power in a higher powered unit should be adjusted down. Thanks for the awesome recipe -- it makes me a little less homesick for good Tex-Mex! Looks like a great recipe I shall try out. Purée until blended, 15 to 30 seconds. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Bottled sauce will be my choice because I am not able to stand in the kitchen as long as I did in the past. Enchiladas have been a staple in our family for as long as I can remember. Do you ever cook with tomatillos? Using a blender, carefully puree the tomatillos and water in batches until smooth. The salsa already has garlic added, but I love the … He loved it as did I. Really flavorful! They look like little lanterns, with their green papery husks. And the flavors are great. I love these and am happy to have a new recipe. We make the salsa verde by cooking tomatillos and puréeing them with chiles, onion, garlic, cilantro, and lime juice. This was my first time trying Salsa Verde medium heat and the flavoring wasn’t too hot the taste was just right. They really are not interchangeable. Elise Bauer is the founder of Simply Recipes. This way the new tortillas absorb some of the excess fat from the other tortillas. This recipe just replaced my old recipe for chicken enchiladas verde! Add one teaspoon of salt. Made recipe as is lots of flavor .. husband couldnt stop eating them telling me over and over these are better than any mexican restaurant enchiladas we have ever had .. that i could start up my own f, ood cart selling them . I confess I put 1/2 lime juice in it. It probably takes as much effort as the skillet method, but for me it’s more of a passive activity — they won’t burn or overcook. Great idea for softening the tortillas, Cheryl. As long as I can get tomatillos it’s my new ‘go to’ recipe. Season with cilantro, oregano, … Then I mixed everything together in the blender, substituting the juice of half a lime for water. This post spurred me to make some soon… Thank you, Elise…. Let defrost in the fridge before reheating. They came out fabulous! Also, I only used 1t of salt and it was just perfect. Never had such good salsa verde and who would have thought it would come from my own kitchen using tomatillos peppers and oregano fresh from my own garden? I do recommend making a green tomato chutney with green tomatoes, then roasting chicken and serving it with the chutney.