Corn tortillas filled with tender chicken, rolled and briefly baked under a fresh salsa verde made with tomatillo, green chili and cilantro. Finished with cream and thinly sliced onion: a colorful Mexican main course with a bright, tangy edge.
Enchiladas verdes combine soft corn tortillas with a sauce that’s fresh, herby and lightly tangy all at once. Tomatillos aren’t green tomatoes, but small fruits with a papery husk and firm, tart flesh. They’re not available everywhere in the Netherlands; Asian grocery stores and Mexican specialty shops are more likely to stock them. Choose firm ones without soft spots. If you can’t find tomatillos, it’s better to use a recipe specifically intended for green tomatillo sauce rather than simply substituting regular tomatoes: they make a sweeter, less distinctive sauce.
The green color and fresh character come from tomatillo, green chili and cilantro. Green chilies vary considerably in heat. Removing the ribs and seeds usually keeps the sauce milder; add a little extra chili later if you like. A quick roast under the broiler gives the tomatillos browned edges and a little more depth, while their tart flavor remains recognizable. The cilantro is blended into the sauce for a herby flavor. A splash of the chicken cooking liquid makes it silky and brings the flavors together.
The tortillas are filled with shredded chicken and rolled up. Corn tortillas can tear when cold, so warm them briefly in a dry pan first and keep them covered. A very thin layer of oil helps keep them pliable and adds a little extra flavor. The short time in the oven is meant to heat the filled tortillas through and help the sauce cling; they don’t need to bake for long or become crisp.
This version follows the familiar combination of rolled tortillas, chicken and green sauce found in central Mexican preparations, with cream and onion for a fresh, creamy finish. Enchiladas with red sauce have a different flavor profile: it’s often made with dried red chilies and usually tastes fuller and earthier. Salsa verde, by contrast, is bright and tangy, though the exact preparation varies from kitchen to kitchen.
Serve the enchiladas right away, while the tortillas are soft and the sauce is warm. Rice or a simple salad with lime makes a good accompaniment without overpowering the green sauce. If there are leftovers, refrigerate them within two hours in a covered container; reheat them thoroughly in the oven the next day. The tortillas will become softer as they absorb the sauce.
Put the chicken thighs in a pan with the broth and half an onion. Bring to a simmer and cook the chicken over low heat for 15–18 minutes, until cooked through. Remove the chicken from the pan and let it cool slightly. Set aside 150 ml of the broth. Shred the chicken with two forks and season with salt.
Preheat the oven broiler. Place the tomatillos and green chilies on a baking sheet and roast for 8–10 minutes, turning halfway through, until softened and blistered in places. Leave the broiler on afterward.
Put the tomatillos and chilies in a blender with the garlic, cilantro, lime juice and 100 ml of the reserved broth. Blend until smooth. Heat 1 tablespoon of oil in a pan and simmer the sauce gently for 6–8 minutes. Add the remaining broth as needed to make the sauce pourable. Season with salt.
Preheat the oven to 200 °C. Warm the tortillas one at a time in a dry frying pan, just until pliable. Keep them under a clean tea towel. Divide the chicken among the tortillas, roll them up and place them seam-side down in a baking dish.
Spread the warm salsa verde over the tortillas. Bake for 8–10 minutes, until everything is heated through. Thinly slice the remaining half onion. Drizzle the cream over the enchiladas and scatter the onion on top. Serve immediately.
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