Chicken Enchiladas with Creamy Tomatillo Sauce

Serves 4

To learn more, read:
Authentic Mexican Enchiladas with an American Twist
by James Peyton
from Fine Cooking
Issue 47
Last Edit Date: 3/6/2013 4:32:53 PM

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 añejo instead of the mozzarella and provolone.

more about:

1 lb. 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 oz.(1 cup) grated mozzarella
1-1/3 oz. (1/3 cup) grated provolone

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.

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.

Heat the oven to 400°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 bublling and browned in spots, 15 to 20 minutes.

nutrition information (per serving):
Calories (kcal): 760; Fat (g): 46; Fat Calories (kcal): 420; Saturated Fat (g): 18; Protein (g): 42; Monounsaturated Fat (g): 13; Carbohydrates (g): 47; Polyunsaturated Fat (g): 12; Sodium (mg): 1520; Cholesterol (mg): 170; Fiber (g): 7;

Photo: Steve Hunter

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by Spurtle, 9/29/2010Fantastic! The best enchiladas I have ever had, hands down. We used Costco rotisserie chicken and flour instead of corn tortillas and they were wonderful. The Tomatillo Sauce recipe was enough to make 2 meals and I can't wait to pull the second batch out of the freezer and have them again.

by SailingSue, 10/18/2009We really liked this recipe as the sauce was delicious. Looks like a lot of sauce but the corn tortillas soaked up most of it when baked. Did not fry the tortillas just warmed them up over the gas burner on my stove for a few seconds to make them pliable.

by cklawrence, 4/1/2009Loved them, served with guacamole and pico de gallo

by jmajs, 4/26/2008I have made this many times. Always a hit!

by fcar, 3/5/2008outstanding........

by movingtodenver, 11/9/2007I have made this several times and it feels like comfort food. I usually increase the amount of sauce and serve with sour cream on top. It freezes great.

by lupinefields, 10/28/2007absolutely fabulous!! I make this in the all and freeze multiple batches for the winter!