Categories: Mexican

Ingredients

• Chile verde:
• 1 lb. tomatillos, husked, washed and halved
• 4 poblanos, fire-roasted
• 1 Anaheim chile, fire-roasted
• 2 serranos, fire-roasted
• 1 jalapeno, fire-roasted
• 1 bunch cilantro, washed
• 1/4 cup canola oil
• 1 medium sweet onion, minced
• 2 tsp kosher salt
• 4 garlic cloves, minced
• 4 cups chicken stock
• 2 tbsp. ground cumin
• Cilantro crema:
• 1 1/2 cups sour cream
• 1/4 cup buttermilk
• 1/2 bunch cilantro, washed
• Juice of 1 lime
• 1 tsp kosher salt
• Enchiladas:
• 2 tbsp. olive oil
• 4 cups pulled reserved Oven-Roasted chicken
• 1 tsp kosher salt
• Black pepper
• 1 cup Oaxaca cheese, grated
• 1 cup Jack cheese, grated
• Twelve 6-inch corn tortillas
• 2 cups sharp white cheddar, grated
• 2 oz. Cotija cheese, crumbled, for garnish
• 1/2 cup finely sliced green onions, for garnish
• 1/4 cup pepitas, toasted, for garnish
• 2 radishes, thinly sliced, for garnish
• 2 limes, cut into wedges

Directions

1. To make the chile verde, in a food processor, puree the tomatillos, poblanos, Anaheim, serranos, jalapeno, and cilantro until smooth. In a large saucepan over medium-high heat, heat the canola oil until hot. Add the onion and salt and cook until the onion is translucent, 5-6 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the pureed tomatillo-pepper mixture, chicken stock, and cumin and bring to a boil, then reduce the heat to a simmer and cook until the chile verde has reduced and thickened, 25-30 minutes. Set aside off the heat.

2. Meanwhile, to make the cilantro crema, place all the ingredients in a blender and pulse several times. Scrape down the sides and pulse again until completely pureed, about 1 minute. Transfer to a covered container and refrigerate until needed.

3. To make the enchiladas, heat the olive oil in a large saute pan over medium-high heat until hot. Add the chicken, salt and pepper and saute until the chicken is browned and crispy around the edges, 4-5 minutes. Add 2 cups of the chile verde sauce and toss well to coat evenly. Heat through. Set aside off the heat.

4. Preheat the oven to 425. Have ready a large rimmed baking sheet.

5. Combine the Oaxaca and Jack cheeses in a medium bowl. Lightly toast one corn tortilla in a dry pan for about 10 seconds on each side. Lay the tortilla flat on a clean surface. Place about 1/3 cup of the roasted chicken mixture across the middle, spreading it end to end. Top with a generous sprinkle of the cheese mixture. Tightly roll up the tortilla around the filling and transfer to the baking sheet. Repeat with the remaining tortillas and fillings, spacing the enchiladas 1-inch apart and arranging them in two rows.

6. Lightly spoon the remaining chile verde sauce over the enchiladas, then sprinkle with the cheddar. Bake until the cheese is melted and lightly browned, 8-10 minutes. Let rest for 5 minutes.

7. Transfer the enchiladas to a platter using a large spatula. Drizzle with the cilantro crema and garnish with the crumbled Cotija, green onions, pepitas, and radishes. Serve with lime wedges on the side.

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