I have made this for my family several times now and it's one of their favorites. My teenager usually doesn't like enchiladas but these are even a hit with her. Easy to make and I make extra and freeze some for another time saver dinner.
Photo: Alex Farnum
More From Sunset
1 Hour, 20 Minutes
Amount per serving
- Calories: 1022
- Calories from fat: 66%
- Protein: 40g
- Fat: 75g
- Saturated fat: 37g
- Carbohydrate: 53g
- Fiber: 6.4g
- Sodium: 1041mg
- Cholesterol: 245mg
- TOMATILLO CREAM SAUCE
- 3/4 pound tomatillos, husked and rinsed
- 1 tablespoon vegetable oil
- 1 tablespoon minced shallot
- 2 thyme sprigs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup dry white wine
- 1 pt. heavy whipping cream
- 1/4 teaspoon sugar
- Vegetable oil
- 8 white corn tortillas (7 in.)
- 2 cups thinly sliced cooked chicken breasts
- 8 ounces queso fresco*, crumbled
- 4 ounces Oaxaca cheese*, pulled into shreds
- 1/2 cup crumbled queso fresco*
- 2 tablespoons chopped cilantro
- 1/4 red onion, thinly sliced
- 1/4 cup crema*, thinned with a little milk, if needed, so it's pourable
- 8 ounces chorizo or longaniza, removed from casings, crumbled, and cooked; optional
- Pico de gallo
- 1. Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Purée in a blender. Measure 3/4 cup and set aside. Set oven to 350°.
- 2. Heat oil in a medium saucepan over medium heat, then add shallot and cook until translucent, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream, tomatillo purée, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3 to 5 more minutes. Set aside.
- 3. Make enchiladas: Heat 2 large frying pans over medium-high heat. In first pan, pour 1/4 in. oil and heat until shimmering. Working with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10 to 20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10 to 15 seconds. Arrange in a single layer on paper towels.
- 4. Lay tortillas flat on a work surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9- by 13-in. baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
- 5. Bake until cheese melts and sauce is bubbling, 20 minutes.
- 6. Garnish with queso fresco, cilantro, onion, and a drizzle of crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
- *Find at Latino markets.
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