Ingredients:
- 1.5 lb tomatillos, husked and rinsed
- 3 serrano peppers (or 1 jalapeño for milder heat)
- 1/4 large onion, roughly chopped (approx 60g)
- 4 cloves garlic
- 1/2 bunch cilantro
- 1 cup chicken broth, low sodium
- 3 cups shredded cooked chicken (dark meat preferred for moisture)
- 12 white corn tortillas
- 2 cups Monterey Jack cheese, shredded (approx 226g)
- 1 tablespoon vegetable oil (for sauce)
- 1/2 cup vegetable oil (for tempering tortillas)
- Salt, to taste
Instructions:
- Set broiler to high. Place husk-removed tomatillos, roughly chopped onion, garlic cloves, and peppers on a foil-lined sheet pan. Broil for 5 to 7 minutes until the vegetables are softened and show significant black charring.
- Transfer the roasted vegetables to your blender (discard any liquid). Add the cilantro and broth. Blend until perfectly smooth. Heat 1 Tbsp of oil in a saucepan. Pour the sauce in and bring to a gentle simmer for 10–15 minutes to marry the flavors. Season aggressively with salt. Reserve 1/2 cup of the finished sauce.
- Combine the 3 cups of shredded chicken with 1/3 of the shredded cheese and a few spoonfuls of the finished Salsa Verde. Mix well until the filling is moist and cohesive.
- Heat 1/2 cup of neutral oil in a skillet over medium heat. Using tongs, quickly fry each corn tortilla for just 15–20 seconds per side until pliable. This seals the tortillas to prevent sogginess. Alternatively, dip each soft tortilla into the reserved warm Salsa Verde.
- Preheat the oven to 375°F (190°C). Pour a thin layer (about 1/2 cup) of your Salsa Verde onto the bottom of a 9x13 inch baking dish. Lay a tempered tortilla flat, spoon a line of the chicken mixture down the center, and sprinkle with cheese. Roll tightly and place seam-side down in the baking dish. Repeat until all 12 enchiladas are rolled.
- Pour the remaining Salsa Verde over the rolled enchiladas and top generously with the remaining shredded cheese. Bake for 20–25 minutes until the sauce is bubbly and the cheese is melted and golden.