Angie's Enchiladas Verdes Recipe

Apr 28, 2011 @ 2:25 AM
Posted by Arthur Bovino, Editor

Nutrition

Cal/Serving: 769
Daily Value: 38%
Servings: 8

Low-Carb

Fat	57g	87%
Saturated	24g	122%
Trans	0g	0%
Carbs	14g	5%
Fiber	3g	13%
Sugars	7g	0%
Protein	51g	101%
Cholesterol	208mg	69%
Sodium	853mg	36%
Calcium	559mg	56%
Magnesium	90mg	22%
Potassium	821mg	23%
Iron	4mg	22%
Zinc	5mg	32%
Vitamin A	1268IU	25%
Vitamin C	23mg	38%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	1mg	32%
Niacin (B3)	14mg	70%
Vitamin B6	1mg	40%
Folic Acid (B9)	38µg	9%
Vitamin B12	1µg	19%
Vitamin D	1µg	0%
Vitamin E	2mg	9%
Vitamin K	23µg	28%
Fatty acids, total monounsaturated	21g	0%
Fatty acids, total polyunsaturated	7g	0%

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Arthur Bovino

These enchiladas are addictive. You can straight up eat the filling by itself if there's too much left over (I have). But I can't claim credit for the recipe. It's my girlfriend's, adapted from a family recipe and gleaned from years of growing up in San Antonio. She says there are four central things that will make your enchiladas a success: using thigh meat, fresh ground cumin, frying and dousing the tortillas in tomatillo salsa before rolling them up, and lastly, having the right accoutrements.

Don't mess with her accoutrements, man: thinly-sliced radishes, lime wedges, pickled jalapeño, cilantro, and Mexican cheese. Refried beans and guacamole make a nice added touch, but if you're just trying to get the essentials right, well then, here you go.

INGREDIENTS

2 pounds tomatillos
1 large red onion, sliced
9 cloves garlic
3 serranos
½ cup cilantro
Salt and pepper, to taste
3 pounds chicken on the bone (she recommend thighs)
Olive oil
2 tablespoons ground cumin
Corn tortillas
¾ cup crema (or sour cream)
4 cups Monterey Jack cheese, grated
Radishes, sliced, for serving
Lime, for serving
Pickled jalapeños, for serving
Cilantro, for serving
Cotija or queso fresco, for serving

DIRECTIONS

Preheat oven to broil. Get your tomatillo salsa going: coat the tomatillos, red onions, 6 garlic cloves, and serrano peppers with oil, then spread out on a sheet tray. Roast for about 15 minutes or until charred. Remove and blend with the cilantro. Season with salt and pepper, to taste.

While the tomatillos roast, start the chicken. Rub salt, pepper, oil, freshly-ground cumin, and the 3 remaining garlic cloves (minced) on the chicken. Heat a pot, add oil, and sear, about 3 minutes on each side. Put on sheet tray and roast in the oven for about 35 minutes, then let cool. Shred chicken and mix it with crema (use sour cream if you can't find crema), 2 cups of shredded Monterey Jack cheese, salt, and pepper. (You want the filling to be wet.)

Set the oven to 350 degrees. Get a pan hot with oil and cook the tortillas one by one on each side for about 10 seconds. Line a glass or ceramic baking dish with a thin coating of tomatillo salsa. Douse each tortilla in the salsa (both sides). Roll each tortilla up with the chicken filling inside and line them up against each other in the dish.

When finished, cover the enchiladas with the remaining tomatillo salsa, and throw the rest of the shredded Monterey Jack evenly over the top. Bake for 20 minutes or until bubbly. Dress with crema, serve with radish, spritz of lime, pickled jalapeño, cilantro, and Mexican cheese. Distract the evil cat with Fresh Direct delivery boxes and eat.