Chicken Enchiladas with Tomatillo Sauce
By America's Test KitchenPublished on August 21, 2007
Time
1¾ hours
Yield
10 enchiladas, serving 4 or 5 as a main dish
Ingredients
Sauce
2 teaspoons vegetable oil or corn oil1 medium onion, chopped fine (about 1 cup)3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)¾ pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 ½ cups)3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)1 teaspoon granulated sugar ½ teaspoon table saltFilling
2 teaspoons vegetable oil or corn oil1 medium onion, chopped (about 1 cup)1 tablespoon ground cumin 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips½ cup chopped fresh cilantro leaves 8 ounces sharp cheddar cheese, grated (2 cups)Tortillas and Toppings
10 corn tortillas (six-inch)Vegetable cooking spray 3 ounces grated sharp cheddar cheese (¾ cup)¾ cup sour cream 1 avocado, diced medium5 leaves romaine lettuce, washed, dried, and shredded2 limes, quarteredBefore You Begin
If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
Instructions
- Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.
- Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
- Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
for the sauce
for the filling
to assemble
Time
1¾ hoursYield
10 enchiladas, serving 4 or 5 as a main dishIngredients
Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¾ pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 ½ cups)
3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
½ teaspoon table salt
Filling
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips
½ cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce, washed, dried, and shredded
2 limes, quartered
Test Kitchen Techniques
Ingredients
Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¾ pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 ½ cups)
3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
½ teaspoon table salt
Filling
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips
½ cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce, washed, dried, and shredded
2 limes, quartered
Test Kitchen Techniques
Ingredients
Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¾ pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 ½ cups)
3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
½ teaspoon table salt
Filling
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips
½ cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce, washed, dried, and shredded
2 limes, quartered
Test Kitchen Techniques
Why This Recipe Works
For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another timesaver in our enchilada recipe: using dried spices instead of whole dried chiles. Cooking the chicken right in the sauce was an efficient way to add flavor to both.
Before You Begin
If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
Instructions
- Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.
- Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
- Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
for the sauce
for the filling
to assemble
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments