Enchiladas Verdes

June 21, 2012 § Leave a comment

E: While Joanna was away at a conference, I was at home and looking for something relatively simple but new that lay somewhere along the Mexican-spectrum of food. I found these while perusing the Joy of Cooking a long time ago, but they then slipped my mind for quite some time. As is usual of recipes from Joy, when I finally got around to making them, I found out that these enchiladas rock!

tasty but could have used more cheese (what doesn't)

I skimped a bit on the amount of cheese I melted on top of them, which was probably their only failing. The filling was delicious, even for someone who doesn’t like sour cream. And the tomatillo sauce is really excellent, and definitely something I plan to make again and use for my own nefarious . . um . . recipes.


1 lb. tomatillos
2 medium-heat green chilies e.g. Anaheim
1 yellow onion
6 cloves garlic
3/4 C. chopped spinach
1/4 C. chopped cilantro
0 – 1/4 C. water or stock, as needed
Salt and pepper to taste

2 1/2 C. shredded, cooked, chicken (I used a little over 1 lb)
1/2 C. sour cream
1/4 C. finely chopped scallions
1/4 C. chopped cilantro
1/2 tsp. salt

8-12 tortillas
Cheese to melt on top (1-2 C. sharp cheddar)
Olive oil

The first thing to do is probably to prepare and cook the chicken. That will take the longest amount of time, as it also needs to cool and then be shredded to become the basis of the filling. Cook it however you like (I grilled it with a little salt and pepper), and set it aside to be shredded when it cools a bit.

Prepare the vegetables as shown (quarter the onion and halve the peppers, husk and rinse the tomatillos, and peel the garlic). Preheat the oven to 400F. Place the vegetables on a sheet pan, drizzled in olive oil and sprinkled with salt and pepper. Roast in the oven for 40 to 45 minutes.

sheet pan, oil, veggies: check

Finely chop the herbs and slice the scallions thinly. Once the chicken is done, shred it with two forks and place it and the cilantro and scallions in a bowl with the sour cream and some salt and pepper. Mix to form the filling, and set aside in the fridge.

mix up the chicken filling

When the vegetables are done roasting, transfer them to a blender or food processor along with the pan juices, and alternate blending and adding the rest of the ingredients until the sauce is smooth, adding stock or water as necessary to reach the desired consistency.

blended, roasted vegetables

Reheat the sauce in a saucepan. While the sauce is heating, form the enchiladas by placing about 3 Tbsp (or 1/6 to 1/12 of the bowl, depending on the number and size of your tortillas) of the chicken filling in the center of a lightly-oiled tortilla, rolling the tortilla up, and placing the tortillas in a row on a sheet pan: make sure the pan has edges or make some with aluminum foil, as otherwise juices may roll off the pan.

Cover the enchiladas in the sauce and sprinkle cheese and more salt and pepper on as desired. Bake at around 400F until the cheese is melted and the sauce is bubbling, which should only take about 10 minutes.

all in a row


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