Equipment
Ingredients
For the Chicken
- 1130 g bone-in chicken breasts
- 100 g white onion, halved
- 6 garlic, peeled
- 7 g salt, such as Diamond Crystal
For the Salsa Verde
- 450 g tomatillos, husks removed and rinsed
- 2 serrano pepper, roughly chopped
- 30 g cilantro, roughly chopped, leaves and tender stems
- 27 g roasted sesame seeds
- 350 ml broth, reserved from cooking chicken
For the Roux and Assembly
- 90 ml avocado or canola oil, divided, plus more as needed for frying
- 30 g flour
- 240 ml heavy cream
- 12 corn tortillas
- 170 g manchego cheese, grated
- 1 white onion, thinly sliced into rings
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Place the chicken breasts, the halved onion, 4 peeled garlic cloves, and 7g salt (about 1.5 teaspoons) in a medium saucepan. Cover the ingredients with water, ensuring the chicken is submerged, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the chicken is cooked through, approximately 12-14 minutes.
Remove the cooked chicken breasts from the saucepan and set aside to cool slightly. Shred the chicken meat, discarding the bones and skin. Reserve 350ml (1.5 cups) of the chicken broth.
In the same saucepan, combine the tomatillos and the remaining 2 peeled garlic cloves. Add enough water to cover, and bring to a boil. Cook until the tomatillos turn a dull green color, approximately 5-7 minutes. Drain the water.
Transfer the cooked tomatillos and garlic to a blender. Add the serrano chiles, cilantro, roasted sesame seeds, and the reserved chicken broth. Puree until smooth, creating the salsa verde.
Heat 30ml (2 tablespoons) oil in a large skillet over medium-low heat. Whisk in the 30g flour and cook, stirring constantly, until the mixture turns lightly golden and fragrant, approximately 2-4 minutes. Gradually whisk in the 240ml heavy cream until the mixture is smooth. Pour in the salsa verde, increase the heat to medium-high, and simmer, whisking frequently, until the sauce thickens, about 6-8 minutes. Season with salt to taste.
Heat 30ml (2 tablespoons) oil in a medium nonstick skillet over medium-low heat until hot but not smoking. Fry the corn tortillas, 2 at a time, for 30-45 seconds per side, until softened and pliable with slightly crisped edges. Add more oil as needed to prevent sticking. Transfer the tortillas to a paper towel-lined baking sheet and loosely cover with foil to keep warm.
Grease a 9-by-13-inch baking dish. Spread about 475ml (2 cups) of the salsa verde mixture on the bottom of the dish. For each enchilada, place a tortilla on a clean work surface, add approximately 80ml (1/3 cup) of the shredded chicken down the center, fold one side over, and then roll to enclose the filling. Place the seam-side down in the prepared baking dish, arranging the enchiladas snugly.
Spread the remaining salsa verde over the assembled enchiladas, and top with the 170g grated Manchego cheese. Bake in the preheated oven at 175°C (350°F) for 10-15 minutes, or until the enchiladas are bubbly and the cheese is melted and lightly golden.
Remove the baking dish from the oven and scatter the thinly sliced white onion rings over the finished enchiladas. Serve immediately.
Chef's Notes
- For the best flavor, use freshly made salsa verde.
- Do not overfill the enchiladas, or they will be difficult to roll.
- If you want the enchiladas to be extra creamy, add a bit of crema fresca or sour cream to the sauce before baking.
Storage
Refrigerator: 3 days — Store assembled enchiladas or components in airtight containers.
Reheating: Reheat enchiladas covered in foil in a 175°C (350°F) oven until heated through, about 15-20 minutes.
