I don’t think there is a better chicken enchilada on the planet. I am not usually known for statements of hyperbole, but I will take these enchiladas over any I have had in any restaurant anywhere in the world.
If you think of enchiladas as being heavily smothered in red sauce, I hope to change that picture. These are for you who want something lighter because they are cloaked in a delightfully fragrant and flavorful salsa verde.
The chicken breasts are first poached in chicken stock loaded with veggies. After the chicken is cooked, the liquid is then reduced to become a rich and flavorful sauce.
And, wait, there’s more. If you don’t want to top them with cheese and heat them right away, they freeze great. I always make more than I need so I can freeze some. You can either freeze them in a casserole and defrost in the fridge when you’re ready. Or, what I usually do, is divvy them up and freeze a few at a time in freezer foil. That way I can take them out and microwave them for last minute dinners. The interesting part is that they taste every bit as good as when freshly made.,
If I haven’t convinced you yet to try them, I give up. Your loss.
Reduce poaching liquid until 1 1/2 cups. It will be thickened and deeply colored.
Tear the chicken into bite-size shreds.
Dip each tortilla into warm sauce to coat both sides
Chicken Enchiladas
Poaching ingredients
2 cups cold water
4 cups chicken stock
2 tablespoons whole black peppercorns, cracked
5 garlic cloves, crushed
2 (6-ounce) skinless, boneless chicken breast halves
3 celery stalks, coarsely chopped $
2 large carrots, peeled and cut into 1/2-inch pieces $
1 jalapeño pepper, halved (with seeds)
1 medium onion, cut into wedges
1 (7-ounce) can salsa verde
1/4 cup heavy whipping cream
Filling
Shredded cooked chicken from above
1 cup chopped seeded tomato or 1 can diced tomatoes, well drained
1/3 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon ground red pepper use 1/2 tsp.
4 ounces 1/3-less-fat cream cheese, softened
12 (6-inch) corn tortillas, warmed in the microwave until pliable
4 ounces sharp cheddar cheese, shredded (about 1/2 cup)
Fresh chopped tomatoes and cilantro sprigs, for garnish, optional
1. To poach chicken: In a saucepan over medium heat; bring water, stock, peppercorns, garlic, chicken, celery, jalapeño and onion to a simmer. Cook 8 minutes or until chicken is cooked through. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred the chicken into a medium bowl and set aside.
2. Drain cooking liquid through a sieve into a deep saucepan so you can reduce it on higher heat.; discard solids. Add salsa to liquids. Bring liquid to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
3. Preheat oven: If you plan to fill and bake immediately, preheat oven to 400°.
4. To make filling: To the shredded chicken, stir in tomatoes, cilantro, cumin, salt pepper flakes and cream cheese. Toss to combine. Dip each tortilla into the warm sauce mixture for 10 seconds. This will make them pliable for folding. Lay out on a flat surface and fill each tortilla with about 1/3 cup chicken mixture; roll up tightly. Spread a little sauce in the bottom of an 11 x 7–inch glass or ceramic baking dish. Arrange tortillas seam side down in dish. Spoon remaining sauce over tortillas.
MAKE AHEAD: Casserole may be refrigerated for up to 2 days or frozen.
Before serving, Sprinkle enchiladas with cheese. Bake uncovered at 400° for 20 minutes or until lightly browned. Garnish with chopped tomatoes and cilantro, if desired. Remove to plates with a narrow spatula.
Makes 6 servings (2 enchiladas)
