A delightful twist on the classic enchiladas verdes, this recipe combines tender chicken with a creamy, spicy tomatillo sauce for a dish that's both comforting and flavorful.
Season the chicken with adobo seasoning. Place it in a saucepan with the onion and garlic, and add enough water to cover. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through.
Simmering the chicken in seasoned water infuses it with flavor and keeps it juicy.
Shred the cooked chicken into small pieces and mix it with half of the sour cream.
Using two forks makes shredding the chicken easier and faster.
Boil the tomatillos and chilies in a saucepan until softened, then blend them with garlic, onion, and cilantro until smooth.
Blending in batches ensures a smoother sauce consistency.
Heat oil in a skillet and cook the blended sauce until it thickens. Add chicken broth if needed to adjust the consistency.
Cooking the sauce enhances its flavor and reduces any bitterness from the tomatillos.
Preheat the oven to 350°F. Dip each tortilla in the sauce, fill with the chicken mixture, and roll up. Place seam-side down in a baking dish.
Warming the tortillas slightly makes them more pliable and easier to roll.
Pour the remaining sauce over the enchiladas, sprinkle with cheese, and cover with foil. Bake until heated through and the cheese is melted.
Covering the dish with foil prevents the enchiladas from drying out during baking.
Serve the enchiladas hot, topped with queso fresco, sour cream, and additional cilantro if desired.
Adding fresh garnishes enhances the presentation and flavor of the dish.
