Got salsa verde on the brain? Don’t just use it for chip-dipping. Smother creamy chicken enchiladas in the smoky, charred sauce.
- 1 pound tomatillos, husks removed, halved (about 8 medium)
- 1 small red onion, halved
- 2 serrano chilies, seeds and ribs removed, halved
- 4 large cloves garlic, divided
- Juice of 1 lime, plus additional limes for garnish
- 6 tablespoons roughly chopped fresh cilantro, divided
- Coarse salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons chopped green onions, white and light green parts only
- Pinch ground cumin
- 2 tablespoons all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup half-and-half, room temperature
- 1 rotisserie chicken (about 3 pounds), deboned, meat shredded
- 12 flour tortillas
- 2 cups shredded Monterey Jack cheese
- Diced Roma tomatoes, for garnish
- Adjust your oven rack to about 4 inches below the broiler, and preheat the broiler on high.
- On a large baking sheet lined with foil, arrange the tomatillos cut side down with the onion, chilies, and 2 of the garlic cloves with the skin on. Broil until the onions and chilies are charred and the tomatillos are tender, about 8-10 minutes.
- Allow the garlic to cool and slide the cloves from their shells. Transfer the charred vegetables and garlic to a blender or food processor with the lime juice, 2 tablespoons cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until you have the consistency of a semi-chunky salsa.
- In a medium skillet over high heat, add the salsa. Whisk vigorously while the salsa simmers and cook until it thickens, about 3 minutes. Remove from heat, stir in 2 tablespoons cilantro, and set aside.
- Mince the remaining 2 cloves of garlic. In a large skillet over medium heat, melt the butter. When butter begins to foam and sizzle, add the minced garlic and green onions. Season with salt, pepper, and cumin, and saute until the scallions begin to soften, about 2 minutes.
- Sprinkle flour over the scallion mixture and whisk to incorporate. Continue stirring until the flour is no longer raw, about 1 minute, and then slowly pour in the stock and the half-and-half, whisking as you pour. Continue stirring until the liquid thickens, about 1 minute, and then remove from heat.
- Whisk in 1/4 cup tomatillo sauce, and fold in the shredded chicken. Season to taste with salt and pepper.
- Preheat the oven to 350°F. Spread the bottom of a large baking dish with a few tablespoons of tomatillo sauce.
- Place a scoop of the creamy chicken mixture in a tortilla and sprinkle with cheese. Fold the tortilla over the filling and tightly roll it closed. Transfer to the baking dish, and repeat with the remaining tortillas.
- Pour the remaining tomatillo sauce over the dish and top with the remaining shredded cheese. Bake until the cheese is bubbly and lightly golden on top, about 30 minutes.
- Garnish with the remaining cilantro and serve with chopped tomatoes and lime wedges.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Enchiladas
- Method: Baking
- Cuisine: Tex-Mex
Keywords: enchiladas, chicken enchiladas, casserole, chicken, tomatillo