Enchiladas Verdes with Chicken
Corn tortillas rolled around shredded chicken and baked under tangy tomatillo salsa, with crema and queso fresco.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Enchiladas verdes are one of the most loved comfort dishes in Mexico: corn tortillas softened in a little oil, rolled around shredded chicken and covered in a tangy green sauce of tomatillos, serrano chiles and cilantro. A drizzle of crema, crumbled queso fresco and rings of red onion finish them, cool against the bright, slightly spicy salsa.
The Thermomix® TM7™ makes this dinner in one smart move: the tomatillos and chiles cook in the bowl while the chicken steams above them in the Varoma. Then the salsa is blended, the chicken is shredded in seconds, and all that is left is to roll, bake briefly and top.
Made in the Thermomix® TM7™
Enchiladas Verdes with Chicken
Makes: 12 enchiladas
- Prep20 min
- Cook45 min
- Total1 h 10 min
- Serves4
Ingredients
For the salsa verde and chicken
For the enchiladas
To serve
Instructions
- Place the tomatillos, onion, garlic, serranos and water in the mixing bowl. Season the chicken with 1/2 tsp of the salt and the cumin and place it in the Varoma dish. Set the Varoma in position and steam 25 min/Varoma/speed 1, until the chicken reaches 74°C (165°F) in the thickest part.
- Set the Varoma aside. Add the cilantro, the remaining 1 tsp salt and the sugar (if using) to the mixing bowl and blend 30 sec/speed 5-10, increasing speed gradually. Transfer the salsa to a jug and rinse the mixing bowl.
- Place the chicken in the mixing bowl, shred 4 sec/reverse/speed 4 and mix it with 120 g (1/2 cup) of the salsa.
- Preheat the oven to 190°C (375°F). In a skillet on the stove, heat the oil over medium heat and fry each tortilla for 5 to 10 seconds per side, just until soft and pliable. Drain on paper towels.
- Spread 250 g (1 cup) of salsa in a 23 x 33 cm (9 x 13 in) baking dish. Fill each tortilla with chicken, roll it up and place it seam side down in the dish.
- Pour the remaining salsa over the enchiladas and bake for 15 minutes, until hot and bubbling.
- Drizzle with crema, sprinkle with queso fresco, red onion rings and cilantro and serve right away.
Tips
- Short on time? Use 500 g (4 cups) shredded rotisserie chicken and cook the salsa on its own: cook 15 min/100°C (212°F)/speed 1, then blend as in step 2.
- For enchiladas suizas, blend 120 g (1/2 cup) crema into the salsa and top the enchiladas with shredded Monterey Jack before baking.
- You can fill and roll the enchiladas a few hours ahead and keep the salsa separate. Pour it over just before baking so the tortillas don't get too soft. Leftovers keep 3 days in the fridge.
