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