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This salsa was so bomb! AND the enchiladas were great too
I love these and am happy to have a new recipe. Bottled sauce will be my choice because I am not able to stand in the kitchen as long as I did in the past. A Mexican relative-by-marriage once taught me her technique for making regular enchiladas. She dipped each tortilla in the hot oil for a few seconds, let excess fat drip off, then slipped them into slightly diluted sauce (in her case, red sauce) for a second, then on to the baking dish for filling and rollup. It was important to not crisp the tortilla lest it crack in the rollup. The oil also kept the enchiladas from sticking to the baking dish. It also kept the tortilla from absorbing the sauce during that dip.
She topped hers with sauce and grated Jack cheese. And yes, sour cream at serving is a must for the salsa verde enchiladas.
Haven’t made for a while. This post spurred me to make some soon… Thank you, Elise…
I made this tonight and it was fantastic! Thanks!
Surprisingly simple and delicious
Elise, this was a wonderful recipe. Simple, yet tasted delicious. I went out and picked tomatillos from my garden and dinner was ready in no time. Next time I am going to try to use less oil for the tortillas so I can keep the calorie count under 200 each per enchilada. My son enjoyed them too! Thanks for a winning recipe to put in my arsenal!
I’m so glad you like them Debbie!
Once again you hit it out of the ball park Elise! Love this tomatillo salsa!! And the enchilada recipe!! As long as I can get tomatillos it’s my new ‘go to’ recipe. I like the broiler method for doing the tomatillos. And thank you for reminding me that I really like poached chicken! I don’t know why I forget about poaching chicken? It’s so easy and tasty and tender. You have added some welcome zip to my fall meal planning! Thanks so much!
I’ve never poached thighs, but have had great success cooking chicken breasts (with skin and bones) in the microwave. Glass pie plate holds 3 breast halves, and I would cover them with microwave-safe plastic wrap, poking a little hole to vent steam. When they were done, I’d turn them over and let them “soak” up the natural juice in the pie plate.
Most of this was done back when a had a 900 power microwave, so the power in a higher powered unit should be adjusted down. The timing varies based upon the size of the breast halves.
The timing of this recipe was perfect for me. Tomatillo season is coming to an end and I had some tortillas in the refrigerator, so this was last night’s meal. I complicated some parts — oven roasting the tomatillos and reducing the sauce — but followed the chicken instructions exactly. It turned out great!
I use the oven to softening tortillas: after preheating the oven to 300 F, I brush tortillas with oil and build stacks of 3 on a baking sheet. After a few minutes in the oven, they are pliable. It probably takes as much effort as the skillet method, but for me it’s more of a passive activity — they won’t burn or overcook. It might also be better for thinner tortillas because there is less handling.
A chile substitute I like is swapping in a puree of canned chipotle chiles in adobo for the fresh green chile. The chipotle give a nice smokiness to the sauce. For a recipe like this, 1-3 teaspoons is a good guess. It’s handy because I always have a bag of puree blobs in my freezer — carefully labeled because they look like tomato paste and I don’t want to make that substitution!
These are my favorite enchiladas, and surprisingly not common at Mexican restaurants. This is how my mom makes them, but she uses canned (or homemade by a friend) salsa verde. East of Texas, pre-made salsa verde is impossible to find. All of your recipes for making your own have changed my life! Thank you!
Question: I wonder if you could make a sauce using green tomatoes instead of tomatillos? I have tons of them from the garden. Looks like a great recipe I shall try out.
Hi Jody, oh I don’t recommend using green tomatoes instead of the tomatillos. They really are not interchangeable. I do recommend making a green tomato chutney with green tomatoes, then roasting chicken and serving it with the chutney.
Thank you for your quick response so I didn’t make something terrible. The chutney sounds good! I love your site and always refer back to it when I want something really delicious!
Seriously…the best enchiladas I’ve ever tasted. My tweaks that made the recipe better:
1) I roasted the tomatillos and serranos at 425 degrees in the oven until they lost most of their green color (about 25 minutes) and added about 3/4 cup water to the pan about 15 minutes in to get the requisite 1/2 cup cooking water to mix with the salsa.
2) I baked the enchiladas without the sauce at 400 degrees for 15 minutes before adding the sauce on top.
3) I mixed the cotija cheese with the leftover sauce in the skillet when I re-warmed the sauce prior to spreading the sauce over the enchiladas.
I love this recipe!
I always use some cumin powder, garlic powder, and Mexican spice blend to add more flavor to my sauce. Tomatillos don’t have much flavor on their own
If you put some cilantro in the blender with salsa and stir fry the green salsa with minced onion before you pour it in the enciladas it wil taste better
These were sooooo good!! My local grocery didn’t have serranos, but I halved the recipe and used 1 jalapeno, and it was the perfect amount of heat. (I like things about a 5 out of 10.) Husband loved it too. Thanks!!
This recipe just replaced my old recipe for chicken enchiladas verde! Now I just need to find some sturdier corn tortillas. I served with fresh sliced of avocado and salsa. Yum!
Great recipe…and easy…
Fantastic recipe! I have made it several times and it has become one of my favorite recipes! I’m so happy I found it! I fell in love with verde salsa after a trip down to albuquerque, nm and have been craving it ever since. this recipe is wonderful. thank you!
I made these for the second time this evening and my boyfriend ate 4 of them plus 2 servings of spanish rice (adapted from your recipe)! I have been a silent follower of your blog for some time now and I can honestly say I have never gone wrong when making a dish based on something I’ve seen here. Thanks so much for sharing with us!
Why is it that when corn tortillas are used here they hold together and don’t fall apart but when I do it I couldn’t keep a corn tortilla together for my life?
I’ve tried using corn tortillas and it just doesn’t seem to work. I always end up using flour.
I think it has to do with the quality and thickness of the corn tortilla. We get pretty thick corn tortillas from Trader Joe’s, here in Sacramento. But they don’t carry the same kind at the TJ’s I have visited in Massachusetts. The thin ones you typically find at a grocery store tend to fall apart. ~Elise
First time making enchiladas and they were great!
Thanks for the great & simple recipe!
So I’ve never worked with fresh chiles before and my grocery store had the serranos right next to the jalepenos…guess who ended up using three jalepenos in this dish by mistake lol. My roommates and I still ate it because it was soooo good – the pain was totally worth it :) Thanks for all the fantastic recipes!