60 min
Chicken Enchiladas Verdes
Recipe GLPR3f28c531337e76
Tender corn tortillas filled with seasoned shredded chicken, smothered in a vibrant roasted tomatillo and poblano verde sauce, topped with Cotija cheese and finished with a cooling crème fraîche drizzle. A classic Mexican dish that's gluten-free and naturally grain-free when made with corn tortillas.
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Ingredients
2 tablespoons olive oil
½ onion, halved
1 poblano chile, halved
2 pounds tomatillos, husks removed and rinsed
2 serrano chiles, chopped
3 garlic cloves, smashed
1 cup chicken stock or low-sodium chicken broth
½ cup fresh cilantro leaves with tender stems, chopped
1 tablespoon fresh lime juice
kosher salt
½ rotisserie chicken, skin removed, meat shredded
½ teaspoon ground coriander
¼ teaspoon ground chile de árbol or red pepper flakes
1 cup vegetable oil
8 corn tortillas, 6-inch
10 ounces Cotija cheese, finely grated
½ cup crème fraîche
1 tablespoon milk
½ red onion, thinly sliced
Directions
Preheat oven to 425°F. Coat a rimmed baking sheet with the 2 tablespoons of olive oil. Arrange the halved onion, halved poblano chile, and tomatillos on the sheet. Roast in the preheated oven for 35–40 minutes, until the vegetables are completely softened and have developed light browning. Remove from oven and allow to cool for a few minutes. Carefully peel away and discard the skin from the poblano. Transfer the roasted vegetables and any pan juices to a blender.
Add the chopped serrano chiles, smashed garlic cloves, chicken stock, cilantro, and fresh lime juice to the blender with the roasted vegetables. Blend until completely smooth and uniform in texture. Pour the finished green sauce into a large bowl and season carefully with kosher salt to taste.
In a large bowl, combine the shredded rotisserie chicken with the ground coriander, ground chile de árbol, and ½ cup of the prepared green sauce. Toss until evenly coated and season the chicken mixture with kosher salt to taste.
Heat the vegetable oil in a medium skillet over medium-high heat. To test readiness, touch the edge of a tortilla to the oil; it should bubble immediately upon contact. Working with one tortilla at a time, carefully place it in the hot oil and fry for about 10 seconds, then flip and fry the other side for another 10 seconds until just beginning to brown and crisp lightly. Transfer each fried tortilla to a paper towel–lined plate to drain. Repeat until all 8 tortillas are fried.
Preheat the oven to 425°F. Dip both sides of each fried tortilla into the green sauce, coating lightly. Pour about 1 cup of the remaining green sauce along the bottom of a 13×9-inch baking dish. Working with one tortilla at a time, spread approximately ¼ cup of the chicken mixture down the center of the tortilla. Fold one edge over the filling, then roll the tortilla tightly onto itself, keeping the seam side down. Place each completed enchilada in the baking dish, nestling them snugly together. Once all enchiladas are arranged, pour the remaining green sauce over the top and sprinkle evenly with the 10 ounces of grated Cotija cheese.
Bake the enchiladas in the preheated 425°F oven for 20–25 minutes, until the sauce is actively bubbling at the edges and the cheese is beginning to turn golden brown. Remove from the oven and let the dish rest undisturbed for 10 minutes.
While the enchiladas rest, prepare the crema by whisking together the crème fraîche and milk until smooth and pourable. Season lightly with kosher salt.
Divide the enchiladas among serving plates. Drizzle each portion with the prepared crème fraîche mixture, garnish with additional grated Cotija cheese, and top with thinly sliced red onion. Serve immediately.
