Chicken Enchiladas Verdes with Blender Tomatillo Salsa

By Sprig Originals ✓ · cooked up in Sprig

Charred tomatillos, poblano and serrano blitzed into a bright green sauce, then poured over corn tortillas rolled around shredded chicken and melty cheese. The trick that makes them behave: a five-second dip in warm oil so every tortilla rolls tight instead of cracking. Assemble the whole pan ahead, bake when you're ready, and finish with crema, onion and cilantro.

Ingredients

• 2 lb tomatillos, husked and rinsed
• 1 poblano pepper
• 2 serrano chiles (or 1 jalapeño for less heat)
• 1 medium white onion, quartered
• 4 cloves garlic, unpeeled
• 1 cup cilantro leaves and tender stems, packed
• 1 cup chicken broth
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp sugar
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tbsp lime juice

• 4 cups cooked chicken, shredded (about 1 1/2 lb, or meat from 1 rotisserie chicken)
• 1/2 cup sour cream or Mexican crema
• 2 cups shredded Monterey Jack cheese
• 1/2 tsp kosher salt

• 15 corn tortillas (6-inch)
• 1/2 cup vegetable oil, for dipping
• 1 1/2 cups shredded Monterey Jack or Oaxaca cheese, for topping
• 1/3 cup crumbled queso fresco

• 1/2 cup Mexican crema or thinned sour cream
• 1/2 small white onion, finely diced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 avocado, sliced (optional)

Instructions

1. Char the vegetables: Arrange the tomatillos, poblano, serranos, onion quarters and unpeeled garlic on a foil-lined baking sheet. Broil 6 inches from the element for 6–8 minutes, until blistered and blackened in spots, then flip everything and broil 5–6 minutes more. The tomatillos should be slumped and olive-drab. Let cool 10 minutes.
2. Peel the garlic and pull the stem and most of the skin off the poblano (a few charred bits add flavor). Stem the serranos. Transfer everything, including all juices from the pan, to a blender with the cilantro and chicken broth. Blend 45 seconds until smooth — it will be pale green and a little frothy.
3. Cook the sauce: Heat 2 tablespoons oil in a large saucepan or deep skillet over medium-high until shimmering. Add the cumin, stir for 20 seconds, then pour in the blended salsa all at once (stand back — it will sputter). Cook, stirring often, for 10–12 minutes, until it darkens slightly, thickens to the consistency of heavy cream and tastes cooked rather than raw. Stir in the sugar, 1 1/2 teaspoons salt and the lime juice. Taste and adjust; it should be assertively tangy and salty since the tortillas and cheese will mute it. Remove from heat.
4. Make the filling: In a large bowl, toss the shredded chicken with 3/4 cup of the warm salsa verde, the sour cream, 2 cups Monterey Jack and 1/2 teaspoon salt. Spread 1 cup of the remaining salsa over the bottom of a 9x13-inch baking dish.
5. Dip the tortillas: Heat 1/2 cup oil in a small skillet over medium heat until it shimmers, about 350°F — a tortilla edge should sizzle immediately but not brown. Using tongs, slide one tortilla in for 5–8 seconds per side, just until it goes limp and pliable, not crisp. Drain on a paper-towel-lined plate and stack. Work through all 15 tortillas, adjusting the heat so the oil never smokes.
6. Roll: Lay a warm tortilla on a work surface, spoon about 1/3 cup of filling in a line down the center, roll snugly and set seam-side down in the baking dish. Repeat, nestling the enchiladas tightly in a single layer (15 will fit in two rows).
7. Pour the remaining salsa verde evenly over the top, leaving the very ends of the rolls peeking out for texture. Scatter with 1 1/2 cups Monterey Jack. At this point you can cover and refrigerate up to 24 hours.
8. Bake: Heat the oven to 375°F. Bake uncovered for 22–25 minutes (30–35 if the pan came straight from the fridge), until the sauce bubbles at the edges and the cheese is fully melted with a few browned spots. For more color, broil 1–2 minutes, watching closely.
9. Let the pan rest 5–10 minutes so the sauce sets enough to serve clean squares. Drizzle with crema, then scatter queso fresco, diced onion and cilantro. Serve with lime wedges and avocado.

Chef's tips

Nutrition (per serving, estimated)

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