Food Recipes Chicken Enchiladas in Salsa Verde 1.0 (1) 1 Review The filling in these chicken enchiladas is moist and comforting, and the sauce is tart, savory, and creamy with just enough heat. Covered in cheese, they become irresistible. By Pati Jinich Pati Jinich Pati Jinich is a chef, cookbook author, and host of the James Beard Award-winning TV series, Pati's Mexican Table. She's been developing her Mexican-inspired recipes for two decades. Highlights: * Author of Pati's Mexican Table: The Secrets of Real Mexican Home Cooking (2013) and Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen (2016) * Host and executive producer of Pati's Mexican Table, which was nominated for four James Beard Awards and won two * Resident chef at the Mexican Cultural Institute in Washington, DC Real Simple's Editorial Guidelines Updated on September 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 50 mins Yield: 6 serves Ingredients 1 ½ pounds tomatillos, husked, scrubbed, rinsed, and quartered 1 fresh jalapeño, stemmed 1 clove garlic, peeled ⅔ cup chopped white onion, divided 1 ½ cups coarsely chopped cilantro 1 teaspoon kosher salt 1 tablespoon canola or safflower oil 1 cup heavy cream 12 corn tortillas, warmed 3 cups cooked, shredded chicken, such as rotisserie 1 cup shredded Monterey Jack cheese Directions Place tomatillos, jalapeño, and garlic in a medium saucepan. Cover with water and bring to a boil. Reduce heat to medium and simmer until tomatillos are completely soft but not falling apart, about 10 minutes. Drain, reserving ½ cup cooking water. Reserve pan. Puree tomatillo mixture, reserved cooking water, ⅓ cup onion, cilantro, and salt in a blender until smooth. Preheat oven to 400°F. Heat oil in reserved pan over medium. Add tomatillo sauce carefully (it will spatter). Cover partially and cook, stirring occasionally, until sauce thickens and darkens, about 5 minutes. Remove from heat and stir in cream. Pour about 1½ cups cooked salsa verde into a 13-by-9-inch baking dish. Place 1 warm tortilla on a plate and arrange ¼ cup shredded chicken down middle. Roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top. Bake until cheese is melted and lightly browned, 10 to 15 minutes. Top with remaining ⅓ cup chopped onion. Chef's Notes Consider doubling this flavorful recipe and stashing a second pan in the freezer for another day of deliciousness. Rate it Print