Xochipilli's Enchiladas Pollo
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 9 tomatillos, husked and rinsed
- 1⁄2 medium white onion
- 1 serrano chili
- 1 yellow chile (guero)
- 2 garlic cloves
- 1⁄2 cup fresh cilantro leaves, loosely packed
- salt & freshly ground black pepper, as needed
- 1⁄4 cup vegetable oil
- 6 (6 inch) corn tortillas
- 1 1⁄2 cups cooked chicken breasts, skinned and shredded
- 1⁄2 cup Mexican crema or 1/2 cup sour cream
- 1 cup monterey jack cheese, shredded
directions
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas, top with a little cheese and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
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