Enchiladas Verdes. Flour tortillas stuffed with chicken, sour cream and cheese, smothered with a kick-ass green enchiladas sauce and even more cheese.
Enchiladas are one of my very favorite things to eat. And, in general, having A favorite - singular - as in, "What's your favorite movie?", or "What's your favorite color?", is not really something I'm good at. There are just too many things in this world that I like for me to choose one of anything.
I do have big broad categories of favorite things - favorite books, movies, colors, people, things, places. Some categories are bigger than others, of course. Favorite food, books, and places are probably the largest. So, when I say that enchiladas are one of my favorite things to eat, there's a lot of deliciousness in that bucket.
But still. I really, really love enchiladas.
Living in Colorado and loving motorcycle riding as we do, my husband and I spend a lot of time in the mountains on the bike. Ok. We spend a lot of time on the bike, period. And by a lot... We purchased a new bike 2 ½ months ago and have already put 10,000 miles on that bad boy.
While our preference is always to stay out for hours (or days, or weeks), that's just not always possible. Which is why we end up at a Mexican food joint about 45 minutes from our house about once a week in the summer. It's where we go when we want to go out for a ride, but don't have hours to burn. They have killer margaritas, delicious enchiladas, patio seating, and motorcycle parking. It's a good match.
At home, there are really just two kinds of enchiladas that I make...
The cheese stuffed corn tortilla with red sauce version and the chicken stuffed flour tortilla with tomatillo-poblano sauce variety, commonly known as Green Enchiladas, or Enchiladas Verdes.
Enchiladas, of any variety, are all about the cheese and the sauce. There simply MUST be cheese. A LOT of cheese. And the sauce should be so kick-ass that licking it off your plate is not out of the question.
That's what's going on here. Flour tortillas are stuffed with chicken, sour cream and cheese and then smothered with a sauce made from roasted tomatillos, poblanos, and onions - and more cheese.
Making Enchiladas Verdes is not exactly quick. But, it is simple.
Green enchiladas are not the type of thing you whip up in 30 minutes or less. But, there's nothing complicated about them. You can also spread the work out over a couple of days, if you like. The sauce will keep in the refrigerator for 3 or 4 days. With the green enchilada sauce already prepared, it's just a matter of assembling the enchiladas and popping them in the oven.
One other note about this recipe... You'll notice a link in the ingredients list for homemade flour tortillas. Every time I use flour tortillas for anything, I make them from scratch. Making tortillas is really easy, and they are infinitely better than anything you can pick up at your local supermarket.
Homemade tortillas are one of those things that, once you make them, you'll never want to buy them again. Here's what one reader said after making them for the first time: "Just made these for dinner tonight. Awesome, quick, easy and so good. Will never buy tortillas again!"
So, if you've never even considered making flour tortillas from scratch, you might want to start considering it. Just sayin'.
Other recipes you might like:
- Homemade Flour Tortillas
- Chorizo Empanadas with Avocado Cream
- Savory Tart with Sausage, Vegetables and Cheese
- Homemade Cheese Crackers
- 3 large poblano peppers
- 36 oz. (about 22) tomatillos, husks and stems removed and rinsed
- 1 large yellow onion, peeled and cut into quarters
- 2 tablespoon olive or vegetable oil
- 6 cloves of garlic, minced
- 4 teaspoon ground cumin, divided
- 1 teaspoon ground coriander
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon granulated sugar
- 3 cups chicken broth
- 27 oz (about 4 ½ cups) roasted or rotisserie chicken, shredded
- 1 teaspoon salt
- 1 ½ cups sour cream
- 32 oz Monterey Jack cheese, shredded
- 9 homemade flour tortillas, or packaged flour tortillas
- ½ cup chopped cilantro
- 1 bunch green onions, chopped
- tortilla chips
MAKE THE GREEN ENCHILADA SAUCE:
- Place one rack in your oven in the highest position and preheat the broiler. Lay the poblano peppers on a baking sheet and broil until completely blackened. Using tongs, turn them over and broil until blackened on the other side. Remove from the oven and place the peppers into a bowl. Cover with a kitchen towel and allow to cool to room temperature.
- While the poblano peppers cool, cover a baking sheet with foil and put the washed tomatillos and onions on it. Broil until the tomatillos blister, darken and soften on one side, and the edges of the onions are blackened, 5 - 10 minutes. Remove from the oven and transfer to a food processor.
- When the poblano peppers are cool, remove the stems, seeds, and blackened skin. Add the roasted peppers to the food processor with the tomatillos and onions. Process until pureed.
- Heat oil in a large heavy bottom saucepan over medium-high heat until shimmering. Add the garlic, 2 teaspoon ground cumin, coriander, and sugar and sauté for 2 minutes. Add the tomatillo puree and cook for about 10 minutes, partially covered to prevent splattering, until the sauce is darkened and thickened slightly. Add the chicken broth and boil over medium heat, partially covered, stirring frequently, until the sauce is thick enough to coat the bottom of a spoon. Taste and adjust seasoning if necissary. Remove from the heat.
At this point, you can either proceed with the recipe, or store the green enchilada sauce in the refrigerator, covered, for up to 4 days.
ASSEMBLE AND BAKE THE ENCHILADAS:
- Preheat the oven to 350.
- Cover the bottom of a 9 x 13 baking dish with about ½ cup of green enchilada sauce.
- Add the shredded chicken, remaining 2 teaspoon cumin, salt, sour cream, and ½ of the grated cheese to a large bowl and stir to combine. Divide the mixture between 9 large flour tortillas, spooning it down the center of each tortilla. Roll the enchiladas up and place side-by-side in the baking dish. It will be a tight fit.
- Cover the enchiladas with the green enchilada sauce, reserving 1 cup. Cover with the remaining grated cheese.
- Bake for 45-55 minutes, until the edges of the enchiladas are bubbly.
- Remove from the oven and sprinkle with the chopped cilantro and green onions. Serve with tortilla chips and the remaining 1 cup of green enchilada sauce.
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