Sunday Supper & More

Chicken enchiladas with salsa verde

(Styling: Sheryl Julian, Catherine Smart; Wendy Maeda/Globe Staff)
February 16, 2011

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Serves 4


4 tablespoons olive oil
12 small or 8 medium tomatillos (1 1/2 pounds), quartered
1 medium onion, chopped
1 cup ( 1/2 bunch) fresh cilantro leaves
1 clove garlic, halved
1/2 teaspoon epazote or oregano
1 roasted poblano pepper, seeded and cut up
Salt, to taste

1. In a large saucepan over medium heat, heat 2 tablespoons of the olive oil. Add the tomatillos and onion. Cook, stirring often, for 8 minutes or until onions begin to brown. Remove from the heat.

2. In a food processor, combine the remaining 2 tablespoons olive oil, the tomatillo mixture, cilantro, garlic, epazote or oregano, poblano, and salt. Work to form a puree; set aside.


12 small (6-inch) corn tortillas
2 1/2 cups shredded Monterey Jack
1 cooked chicken thigh and 1/2 breast, boned and shredded
2 tablespoons chopped fresh cilantro
3 scallions, chopped

1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish. Add a thin layer of salsa to the baking dish.

2. Wrap the tortillas in foil in two stacks. Heat them in the oven for 10 minutes or until pliable.

3. On a cutting board, set 1 tortilla. Add a generous 2 tablespoons Monterey Jack, a small handful of chicken, and 1 tablespoon salsa. Roll up the tortilla and set it seams down in the dish. Repeat with the remaining tortillas, setting them closely in the dish. Sprinkle with the remaining salsa and remaining Monterey Jack.

4. Cover the dish with foil. Bake for 35 minutes or until the mixture is bubbling at the edges. Sprinkle with cilantro and scallions.

Molly Kravitz