Recipes

Tomatillo Sauce for Chicken Enchiladas

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

10 enchiladas, serving 4 or 5 as a main dish

Sauce

2

teaspoons vegetable oil or corn oil

1

medium onion , chopped fine (about 1 cup)

3

medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

3/4

pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)

3

large jalapeño chiles , seeded and coarsely chopped (about 1 cup)

1

teaspoon granulated sugar 

1/2

teaspoon table salt 

Filling

2

teaspoons vegetable oil or corn oil

1

medium onion , chopped (about 1 cup)

1

tablespoon ground cumin 

12

ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips

1/2

cup chopped fresh cilantro leaves  

8

ounces sharp cheddar cheese , grated (2 cups)

Tortillas and Toppings

10

corn tortillas (six-inch)

 

Vegetable cooking spray 

3

ounces grated sharp cheddar cheese (3/4 cup)

3/4

cup sour cream 

1

avocado , diced medium

5

leaves romaine lettuce , washed, dried, and shredded

2

limes , quartered

1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. 
Add garlic, tomatillos, jalapenos, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. 
Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. 
Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. 
Rinse out saucepan.

2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. 
Add cumin and cook, stirring frequently, until chicken is cooked through, about 5 minutes. 
Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.

4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. 
Cover baking dish with foil. 
Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. 
Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

- Erin Wulff