Enchiladas Verdes

Recipe by Pismo
READY IN: 1hr 15mins




  • Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
  • Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
  • Decrease heat to low and stir in broth.
  • Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
  • Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
  • Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
  • If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
  • Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
  • Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
  • Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
  • Transfer tomatillos and chiles to food processor.
  • Set oven temperature to 350 degrees.
  • Discard foil from baking sheet and set baking sheet aside for warming tortillas.
  • Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
  • Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
  • Set sauce aside (you should have about 3 cups).
  • When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
  • Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
  • Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
  • Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
  • Bake until tortillas are soft and pliable, 2 to 4 minutes.
  • Increase oven temperature to 450 degrees.
  • Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
  • Roll each tortilla tightly and place in baking dish, seam-side down.
  • Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
  • Sprinkle with remaining cheese and cover baking dish with foil.
  • Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
  • Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.