Enchiladas Verdes

Enchiladas Verdes.

I apologize for the delay in posts. But rather than making excuses, I shall make promises. I took a class last week on pickling, so posts on Leah's Adventures in Pickleland shall begin shortly. Look for a bunch of posts on peaches in the near future as well.

I love Mexican food. But I am a wimp when it comes to spicy things. Seriously. Sometimes I start sweating when I eat salsa. I've had these enchiladas booked for awhile (since May 21st, if my Delicious account is to be believed), but was a little bit scared of them because of the serrano chiles. So I just cut them out. I know, pretty wimpy. But I thought the enchiladas were perfect without them. If you aren't a wimp, feel free to add them back in.

Eat Rating: Awesome.
Difficulty: Easy to medium. Requires a food processor or blender. Also a tolerance for hot oil.

Adapted from Eating Out Loud

1 lb boneless, skinless chicken thighs (LN: You can also use breasts. These were on sale.)
6 cups water
4 cloves of garlic, peeled and crushed
1 small onion, cut in half
1 carrot, cut into chunks (LN: omitted. I dislike carrots.)
4 serrano chiles, seeded (LN: omitted because of previously disclosed wimpiness.)
2 lbs tomatillos, husked
1/2 cup cilantro, chopped
12 corn tortillas
1/2 cup oil for frying (LN: I used peanut oil. Canola oil would work too.)
1/2 cup monterey jack cheese, shredded

In a medium sized pot, place chicken, water, two cloves of garlic, half of the onion and carrot if using. Bring to boil, then reduce to medium, cover and simmer for 20 minutes. Remove chicken and shred it into pieces. Reserve the broth.

Bring a second pot of water to boil. Place two more garlic cloves and chiles, if using, and cook for 5 minutes. Add the tomatillos, cook another 7 minutes, then drain.

Place the chiles, garlic and tomatillos in a food processor and pulse to combine. Add the remaining half onion and cilantro. Pulse again. Add one cup of the stock, pulse one last time until combined. Pour the sauce into a saucepan (you can use that second one from before if you'd like) and cook for about 10 minutes until the sauce has thickened a little. Remove from heat.

Preheat oven to 375 degrees. Get out a baking dish, a large 12-14 inch one and set next to the stove. Meanwhile, heat the oil in a skillet or cast iron pan until hot. Add the corn tortillas one at a time, cooking about 10 seconds each side. Remove from the oil, let drain for 30 seconds or so on a paper towel, then dip the tortilla in the tomatillo sauce. Fill with chicken, pour a little tomatillo sauce in the middle, then place in the baking dish. Repeat with the other tortillas, then top all of them with the remaining tomatillo sauce. Cover dish with foil and bake for 10 minutes. Remove from oven, sprinkle with the monterey jack cheese then cook for another 8-10 minutes until cheese has melted.

Serve with a dollop of sour cream and a helping of black beans.

Enchiladas as modern art.