Enchiladas Verdes

Published July 1, 2008. From Cook's Illustrated.

Why this recipe works:

To re-create the enchiladas verdes recipes found in good Mexican restaurants, we needed a recipe for moist, tender chicken with fresh, citrusy flavors wrapped in soft corn tortillas and topped with just the right amount of cheese. Poaching the breasts kept the meat moist, while dark green… read more

To re-create the enchiladas verdes recipes found in good Mexican restaurants, we needed a recipe for moist, tender chicken with fresh, citrusy flavors wrapped in soft corn tortillas and topped with just the right amount of cheese. Poaching the breasts kept the meat moist, while dark green poblano chiles and fresh (as opposed to canned) tomatillos gave us the flavors we were looking for. Pepper Jack cheese both in the filling and on top gave our enchiladas gooeyness and a spicy kick, and spraying the tortillas with vegetable oil kept them pliable.

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Serves 4-6

You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles’ ribs and seeds and add them to the food processor in step 3.

Ingredients

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