Christina

Tayrusso

Awhile back you posted that you made a tomatillo sauce, but I cannot find that post for the life of me.  Could you post the link please (and thank you)?

CTri17

Enchiladas Verdes

From Season 9: South-of-the-Border Supper

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Why this recipe works: We love the bright taste of enchiladas verdes. But too often the green chili sauce is watery and lacks good green chile flavor. We wanted to re-create the memorable enchiladas verdes found in good Mexican restaurants: moist, tender chicken and fresh, citrusy flavors wrapped in soft corn tortillas and topped with just the right amount of melted cheese.

The chicken was easy; we poached it in chicken broth enhanced with saut?ed onion, garlic, and cumin. The green sauce is based on tomatillos and chiles. Jalape?os and serranos are good for adding heat to a dish, but we wanted a more complex herbal flavor and opted for poblanos. To get the characteristic char, which Mexican cooks achieve by roasting on a comal, we tossed the chiles and fresh tomatillos with a little oil and ran them under the broiler. Pulsed in a food processor and thinned with a bit of the broth left from poaching the chicken, the tomatillos and chiles formed a well-seasoned, chunky sauce. To enrich the filling, we liked pepper Jack cheese?and sprinkled more on top of the dish. To make the tortillas pliable and easy to roll, we picked up the same technique from our Chicken Enchiladas with Red Chili Sauce: We sprayed them with vegetable oil spray and baked them for a few minutes. The enchiladas required just a brief stint in the oven to heat through and melt the cheese. Garnished with sour cream, scallions, and radishes, these enchiladas may have the authentic restaurant version beat. (less)

Why this recipe works: We love the bright taste of enchiladas verdes. But too often the green chili sauce is watery and lacks good green chile flavor. We wanted to re-create the memorable enchi...(more)

Serves 4-6

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 in step 2 to ensure even cooking and charring. If you can?t find poblanos, substitute 4 large jalape?o chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles? ribs and seeds and add them to the food processor in step 3.

Ingredients

• 4 teaspoons vegetable oil
• 1 medium onion , chopped medium (about 1 cup)
• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• 1/2 teaspoon ground cumin
• 1 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
• 1 1/2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
• 3 medium poblano chiles , halved lengthwise, stemmed, and seeded (see note)
• 1 - 2 1/2 teaspoons sugar
•   Table salt
•   Ground black pepper
• 1/2 cup coarsely chopped fresh cilantro leaves
• 8 ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
• 12 (6-inch) corn tortillas

Garnish

• 2 medium scallions , sliced thin
•   Thinly sliced radishes
•   Sour cream

Instructions

• 1. Adjust oven racks to middle and highest positions and heat broiler. 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.
• 2. Meanwhile, 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. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
• 3. 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).
• 4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
• 5. 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 1/2 cup cheese and cover baking dish with foil.
• 6. 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.

Tayrusso

Thank you!!!