Zesty Chicken Enchiladas
You might be wondering what, precisely, “zesty” means. We can sum it up for you in a couple of words: super flavor. In Spanish one might say, “que rico!” These cheesy corn tortillas get their punch from a homemade enchilada sauce. Fresh tomatillos, available in supermarkets in the fall, are a star ingredient. If you can’t find them, try using underripe tomatoes and a squeeze of lime juice for a convenient substitute. If you’re used to shaving off time with store-bought sauce (which isn’t bad), don’t give into the temptation; shredded rotisserie chicken is the timesaver here.
- 1 tablespoon canola oil
- 1 pound tomatillos (papery skins removed), chopped
- 1 onion (preferably white), chopped
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, chopped
- ¾ teaspoon ground cumin
- kosher salt and black pepper
- 1 cup heavy cream
- 1 2- to 2½-pound rotisserie chicken, meat shredded
- 1 14.5-ounce can diced tomatoes, drained
- 1¼ cups grated Monterey Jack (5 ounces)
- 8 6-inch corn tortillas
- Pico de Gallo or salsa
How to Make It
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.