Serves 4 to 6
Ingredients
- 2 pounds bone in chicken thighs or breasts, or a mixture
- 1 small white onion, cut in half
- 4 cloves garlic
- 1 tbsp kosher salt for Salsa Verde
- 1 pound fresh tomatillos, husked, rinsed & cut into quarters (used can if you can\’t find fresh)
- 1 small white onion peeled & chopped
- 1 clove garlic peeled & chopped
- 2 serrano chilis or more to taste, seeds removed if you want less spicy, stemmed and roughly chopped.
- 4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped. Salt to taste.
Directions
Prepare the chicken, Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to boil, then reduce heat to medium and let simmer until chicken is cooked through about 20 to 25 minutes. Remove chicken & let cool, reserving stock for another use. Using your fingers or two forks,, shred meat from chicken and reserve, discarding skin and bones, (alternatively, shred meat from leftover or store bought roast chicken and set aside,)Meanwhile, heat oven to 375, and make the salsa verde; combine tomatillos, onion, garlic, serranos, and cilantro in a blender or food processor and puree until smooth, adding water as needed to thin it out a little, Season with salt to taste.Prepare the tortillas; In a medium sauté pan set over medium high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don\’t have a rack. Repeat with remaining tortillas, working quickly.Assemble the enchiladas Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9 X 13 inch baking dish and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam side down in the pan, nestling each one against the last, Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with creme, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately