Chicken Enchiladas with Creamy Tomatillo Sauce

Chicken Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.

Recipe from Fine Cooking Magazine
SERVINGS
4

Chicken Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.

Ingredients
  • 1   pound boneless, skinless chicken thighs (to yield about 2 cups shredded cooked meat)
  •  Salt to taste
  •  Vegetable oil as needed
  • 12   corn tortillas, 6 inches in diameter
  •  Creamy Tomatillo Sauce
  • 4   ounces (1 cup) grated mozzarella
  • 1 1/3  ounces (1/3 cup) grated provolone
Creamy Tomatillo Sauce
  • 1   pound fresh tomatillos, husks and stems removed, rinsed
  • 2 - 3   fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded
  • 4   slices white onion, each 1/4 inch thick
  • 3   cloves garlic
  • 2   tablespoons chopped fresh cilantro
  • 2   tablespoons vegetable oil
  • 3   cups chicken broth
  • 3/4  cup creme fraiche or heavy cream
  • 3/4  teaspoon salt; more to taste

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Directions
1. 
Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
2. 
Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
3. 
Heat the oven to 400 degrees F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.
Creamy Tomatillo Sauce
1. 
Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
2. 
Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
3. 
Heat the oven to 400 degrees F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.
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