Authentic Mexican Enchiladas Verdes

Recipe by PanNan
READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Prepare sauce: Heat water in large pot to boiling.
  • Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
  • Simmer uncovered 30 minutes.
  • Let cool slightly, then drain, reserving about 1 cup cooking liquid.
  • Place solids in blender or food processor.
  • Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
  • Process until smooth.
  • Heat oil in medium saucepan.
  • Add onion slices and saute until lightly browned.
  • Stir in sauce and season with salt.
  • Simmer uncovered until slightly thickened, about 30- 45 minutes.
  • If sauce thickens too much, thin it with remaining cooking liquid.
  • Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
  • Heat 2 qt water in large pot to boiling.
  • Add chicken, onion, garlic, and salt to taste.
  • Simmer just until chicken is cooked through, about 30 minutes.
  • Let cool, then remove chicken from liquid.
  • Remove and discard skin and bones; shred meat.
  • Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
  • Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
  • Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
  • This will drain them and keep them soft and warm.
  • Heat oven to 3500°F.
  • Coat two 13x9 baking pans with vegetable oil.
  • Dip each tortilla in sauce.
  • Fill tortillas with shredded chicken and roll up.
  • Arrange a dozen filled tortillas in each pan.
  • Top with green sauce.
  • Spoon creme fraiche (or sour cream) over sauce.
  • Sprinkle chopped onion and cilantro over the top.
  • Sprinkle cheese over all.
  • Bake for 25 minutes.
  • Broil briefly if the top needs some browning.
  • Serve hot with refried beans.
  • Note:
  • To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
  • To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.