Here are the BEST ever chicken enchiladas verdes (green chicken enchiladas) using a handcrafted tomatillo green enchilada sauce that sets these apart from the rest.
1 1/2lbs.Tomatilloshusks and stems removed and rinsed
3medium Poblano Chilieshalved and seeded
1/2cupCilantro
1TablespoonSugar
1teaspoonSalt
3-4cupsPepper Jack CheeseMonterey Jack, Queso Fresco, or Mexican Blend Cheese
12Corn Tortillas
1scallionsliced thin
1cupSour Cream
Avocadooptional
Instructions
Heat oil in medium saucepan over medium heat until simmering. Add onion and cook until tender, about 6-8 minutes. Reduce heat to low and add chicken broth, garlic, cumin, salt, and pepper. Add the chicken, cover, and simmer for 15-20 minutes, flipping chicken half way through.
Heat oven to broil. Place tomatillos (husk removed) and poblano papers on foil lined baking sheet. Broil for 5-10 minutes or until vegetables start to soften. Remove from oven and let cool for a few minutes. Change oven temperature to 350 degrees. Remove the skin from the poblanos.
Transfer tomatillos and poblanos to food processor or blender. Add 1/2 cup reserved cooking liquid from chicken, cilantro, sugar and salt. Taste and season accordingly.
Cut chicken into small bite size pieces. Cover with 1/2 cup green enchilada sauce and season with more salt, if needed.
Smear the bottom of 9 x 13 pan dish with 3/4 cup tomatillo sauce. Place chicken in center of each corn tortilla. Top with cheese and roll up, placing seam side down in pan. Repeat until all of the chicken and tortillas are used. Drizzle sauce over enchiladas and cover it with remaining cheese.
Cover with foil and bake for 15-20 minutes. Remove the foil for the last few minutes to let cheese bubble. Top with scallions and sour cream. Serve with fresh avocado slices, if desired.