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.
My whole family loves Mexican food and a favorite dish is enchiladas verde from the restaurant. I began experimenting with a sauce to make enchiladas but discovered rolling corn tortillas was messy and they often broke apart. So instead of rolling individual enchiladas I began layering tortillas and filling in a casserole dish. This is now a weekly meal for my family!
From America's Test Kitchen. I cooked it for 20 minutes. I think it could have cooked for 10 minutes longer so that it was really heated through. Recipe suggests that you serve with thinly sliced radishes and sour cream.
The inspiration came from Cook's Illustrated, however I've made changes to fit my families needs. Please note that you can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. If using fresh tomatillos, be sure to have the large tomatillos (more than 2 inches in diameter) before broiling (placing the skin-side up). UPDATE: Just found out the hard way, bake immediately and DON'T overcook. . . we just had enchilada mush for dinner; great flavor, lousy texture!
After watching this episode of America's Test Kitchen, I had to make this! I used canned tomatillos and poblano chiles (28 oz. can) and it tasted wonderful! So fresh and delicious! I didn't think it was too spicy, even using Pepper Jack cheese. Here are the comments from their original recipe: "You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling to ensure even cooking and charring. If you canâ€™t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chilesâ€™ ribs and seeds and add them to the food processor."
Just in time for Cinco de Mayo!!! I think that you will agree that this is as good as any memorable version of chicken enchiladas verdes that you will find served at your favorite Mexican restaurant...a little effort, but well worth all the praise you'll be receiving!!! Fresh poblano chiles and tomatillos make all the difference.