Chicken Enchiladas Verde

August in Santa Barbara... what a dream! Today was a picture perfect Saturday. After spending the morning at the beach, I couldn't imagine a better evening than sitting on the back deck of my house with the roomies, sipping margs, and having an authentic Mexican dinner. I knew what I had to make... enchiladas verde! Mmm I love enchiladas with their crispy edges and soft center. These little delights are filled with shredded chicken that has been tossed with Mexican crema and a bright, super spicy, homemade verde sauce. I roll them and top them with more verde, queso fresco, red onion, and cilantro. These enchiladas are authentic, fresh, and bursting with flavor. Serve them with some black beans and rice or chips and guacamole, and don't forget the Mexican beers and tequila : ) 

Ingredients :

2 lbs. tomatillos, husked 

4 - 6 serrano peppers

1 rotisserie chicken, meat removed from bones and skin and shredded 

1/2 cup chicken stock  

1 white onion

1 red onion, thinly sliced for garnish 

2 cloves garlic 

1/3 cup mexican creme, sour cream, or shredded monterey jack cheese 

corn tortillas 

queso fresco 

cilantro 

Preheat oven to 350 degrees. 

Take the husks off the tomatillos. Place the tomatillos and serranos in a deep sauce pan and cover with water. Bring to a boil, and boil until the tomatillos have gone from a bright green color to a dull green color. *Pictured is half of the verde sauce recipe (1 lb. tomatillos and 3 peppers), I recommend doubling this, as I have written in the ingredients. 

Once the tomatillo color has changed, drain the pot into a colander. Place the tomatillos and serranos into a blender and fill until covered with the reserved chicken broth. Add 1/4 onion, 2 garlic cloves, and a pinch of salt. Blend until pureed. (The sauce can be made in advance, just store in an air-tight container in the fridge). 

Pour verde sauce back into the emptied pan, and simmer on the stove to keep warm.

 Place the shredded chicken in a bowl, and add the crema or shredded cheese and 1/3 cup of the verde sauce. Mix to combine, and set aside. 

Next, you need to warm the tortillas and make them pliable so you can stuff and roll them. You can either heat them in the oven for a few minutes, or you can steam them in the microwave, then give them a slight char directly on the stove top. To do this, wrap about 10 tortillas at once in a damp pamper towel and cook in the microwave for 30 seconds. Remove them from the paper towel, then place right over a flame on the stove and char for about 15 seconds on each side. 

  Now, fill each tortilla with the chicken mixture in a line down the center and roll up.

Place the enchilada seam side-down in a casserole dish. Repeat the process for each enchilada, and place side-by-side in the casserole dish. When you've used up all the chicken, or when the casserole dish is full, pour the remaining verde over the enchiladas. Crumble the queso fresco across the top, and place in the oven. Cook for 20 minutes.

*You can make the entire casserole in advance. Just cover with foil and store in the fridge. When you're ready to bake it, just remove the foil and bake for 30 minutes at 350 degrees or until heated through.

Remove from the oven and top with thin slices of red onion and chopped cilantro!

Quick Guacamole Recipe: 

This is my favorite way to make guacamole. Combine a few haas avocados, about 1/4 of a white or red onion, 1 - 2 minced jalepenos, cilantro, the juice of a lemon, and a good amount of salt and pepper. I hate over-mixed gaucamole that turns to mush. Keep it chunky and let the avocado shine! 

There is it... simple and delicious!