Enchiladas Verdes are the ultimate comfort food, and to me, the easiest Mexican dish to create at home. Use leftover or rotisserie chicken, or even better: smoked chicken picked up from your favorite BBQ joint, or turkey from Thanksgiving.
I use the recipes below as a starting point, sometimes leaving out an ingredient (like substitute jalepenos for serannos) if I do not have it on hand. In short, feel free to free-lance as these recipes are very forgiving.
Pati Jinich's Enchiladas Suizas (creamy green enchiladas)
Pati Jinich's Enchiladas Verdes
Sam Sifton's Enchiladas Verdes NYT
Amanda Hesser's Enchiladas Verdes, NYT
NOTES
- Use only corn tortillas; never, ever use flour.
- If feeling lazy make an enchiladas verdes "lasagna" by layering tortillas between sauce, chicken, and cheese in the same order as you would a lasagna. You still must "run" the corn tortillas through hot oil for 20 seconds so they don't get soggy.
- Use Cotija, Añejo, or Queso Fresco for a more authentic Mexican taste. Also, for those avoiding cow's milk, Añejo is frequently made from goat cheese. All three are crumbly like feta and do not really melt but add a wonderful "accent" flavor, I think. Oaxaca is a melting Mexican cheese and also an alternative.
- For a creamier, more American version of enchiladas, and for ease (as you likely have on hand) use Monterrey Jack, Cheddar, Muenster, or the "Mexican Blend" pre-shredded cheese.
- Enchiladas verdes is part of my regular repertoire and to make things easier on myself I use canned tomatillos most of the time. I try to keep them on hand. And, yes, I also use canned verde sauce. Siete makes a nice version free of junky ingredients. However, Fresh is Best!
SERVING SUGGESTIONS
- Accompaniments: Pickled jalapeños, sour cream if you don't put on top, fresh cilantro, sliced radishes, pickled red onion slices, cubed avocado.
- Refried black beans; canned work well; I prefer Amy's or Eden brands, which use BPA-free lined cans.
- Cole slaw with cumin, lime or plain vinaigrette. Be sure and shred the cabbage very finely; a mandolin works best.
- Pickled carrots.
- Red or green rice. OR, if it is a midweek meal, use a boxed red, green or yellow rice or combination beans and rice box. Choose a quality brand like Lundberg's, or order from Thrive Market.
- Another option for a quick weeknight meal is to bake sliced chicken breasts or thighs in the green sauce, and serve with warm corn tortillas, sour cream and pickled jalapeños.
