Print Friendly Recipe
- Kate Ransdell
- 3 cups (700 ml) chicken broth
- 1 lb (.5 kg). skinless, boneless chicken breasts
- 3 tbsp (45 ml) canola or olive oil
- 1/2 cup (125 ml) finely chopped white onion
- 2 tsp (10 ml) minced garlic
- 3 minced Serrano chilies (optional or to taste)
- 1/4 cup (60 ml) coarsely chopped fresh cilantro
- 1/2 cup (125 ml) creme fraiche
- 18 corn tortillas
- 1 cup (225 ml) crumbled queso anejo or lightly salted feta cheese
- Salsa Verde:
- 1-3/4 lbs (.8 kg). tomatillos, husked and rinsed
- 1-1/2 cups (350 ml) chopped white onions
- 4 large garlic cloves, peeled
- 3 jalapeno chilies (optional or to taste)
- 1 tbsp (15 ml). canola or olive oil
- 1/3 cup (80 ml) coarsely chopped fresh cilantro
- salt and pepper, to taste
- pinch of sugar
- Salsa Verde:
- Preheat oven to 450 degrees (225 C.).
- In a bowl toss tomatillos, onion, garlic, chiles, oil, salt and pepper to taste.
- Transfer mixture to small baking pan and roast in the oven for 20 to 30 minutes, until lightly browned.
- Remove from oven and cool in pan.
- Add roasted tomatillo mixture to food processor and pulse to a coarse puree. Add cilantro and season to taste with salt and sugar. Cover and chill until ready to use.
- This sauce will keep up to 3 days.
- Heat chicken broth in small saucepan and add chicken.
- Bring to boil, reduce heat and simmer uncovered for 10 minutes.
- Remove pan from heat and let chicken cool in the broth.
- Shred the chicken and reserve.
- Heat 3 tbsp (45 ml) oil in skillet over medium-high heat and saute onion 3 minutes, until softened.
- Add garlic and saute 2 minutes.
- Add chiles, cilantro and chicken and stir to combine well. Remove from heat.
- Heat the salsa verde in small saucepan over medium heat for 5 minutes.
- Stir in the creme fraiche and salt to taste.
- Reduce heat to low.
- Preheat oven to 350 degrees (175 C.).
- Heat small skillet over medium-high heat and spray with cooking spray.
- Fry each tortilla until softened, but not crispy.
- Transfer tortillas to paper towels to blot excess oil.
- Dip one tortilla in sauce and transfer to plate.
- Place about 2 tbsp (30 ml) of filling down center of tortilla; roll tightly.
- Transfer the rolled enchilada, seam-side down, to a 9 x 13 inch baking dish spread with 1 cup (225 ml) salsa verde.
- Repeat process with remaining tortillas and arrange enchiladas in one layer. (It will take more than 1 baking dish.)
- Pour remaining sauce over enchiladas and cover with foil.
- Bake 20 minutes or until heated through.
- Remove dish from oven and remove foil.
- Preheat broiler and sprinkle enchiladas with cheese.
- Broil 4 inches from heat for 2 to 3 minutes, until lightly brown.
- Serve immediately.
- This is a more traditional Mexican variety rather than those you will find in the States, usually made with spinach and Swiss cheese and topped with sour cream. I prefer the more traditional style.
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