Tomatillo Enchiladas

Following my tzatziki, these tomatillo chicken and cheese enchiladas were one of my earliest culinary successes. Mexican food is hands down, no question my absolute all-time favorite cuisine. Tacos, burritos, enchiladas, quesadillas, taquitos, floutas, guacamole, pico de gallo, carne asada, frijoles. I curse the day I was born without a sassy Latina grandmother to teach me ancient culinary secrets.

The practice of rolling tortillas around other food (the best way to eat everything) dates back to the ancient Mayans. Enchiladas originated in Mexico and are traditionally made with corn tortillas. The word "enchilada" literally means "spicy," and in Mexico both the sauce and the tortilla are not for the faint of heart. The sauce is made with several types of dry chilies, tomatoes, and spices, and the corn tortilla is dipped in the sauce before being grilled on a flat surface. The tortilla is then filled with meat (like chicken or carnitas), vegetables (like cabbage or beans), and more spicy sauce. Unlike the American conception of enchiladas - which is far milder, smothered in melted cheese, and swimming in red sauce - this Mexican street food is traditionally simpler in filling, crunchier in texture, and spicier in flavor. Basically, all around superior.

Growing up, I did not think I like enchiladas, because I despised the soggy texture and bland sauce. Too much mush for me. When I saw this recipe, though, I knew immediately that it would change my opinion of enchiladas forever. It did.

Though not entirely authentic with flour tortillas and a healthy amount of cheese topping, these tomatillo enchiladas have the crisp and spice of tradition. The green tomatillo sauce is a more flavorful and lighter alternative to the thick red paste typically found on enchiladas in America, and the simplicity of the filling allows each ingredient to shine. Quick to make and instantly gratifying, these have quickly become a family recipe. Keep reading for the full recipe.

Chicken and Cheese Tomatillo Enchiladas
// Time: 25-30 minutes
// Serves: 4 (makes about 8 enchiladas)

Ingredients:

• 1.5 lbs tomatillos, de-husked and washed (this is what they look like) 
• 1 medium red onion, halved
• 1-2 serrano peppers or 1 jalapeno pepper, halved and seeded
• 1/2 cup chicken broth
• pinch of salt and sugar, to taste

• 8 thin, medium-sized flour tortillas (thick tortillas will make the enchiladas soggy and chewy)
• 3 cups shredded chicken
• 2.5 cups shredded pepper jack cheese
• The other half of the red onion, chopped
• 1/2 cup cilantro
• 1 tbsp. olive oil
• 3/4 cup crumbled queso fresco or feta cheese (optional) 

Directions:

Starting with the sauce. Preheat the broiler. Place the tomatillos, red onion half, and peppers on a foil-lined baking sheet and broil until vegetables are soft and lightly brown, about 7-10 minutes. Transfer vegetables and any liquid into a blender. Add chicken broth and pinch of salt and puree. Depending on the season, tomatillos might be bitter. If so, add sugar to taste. Set aside.

Set the oven to bake at 400 degrees. If tortillas are not pliable, stack tortillas, wrap in a damp paper towel, and microwave until warm and soft. Keep covered. Toss chicken with 2 cups of cheese. Spoon about 1 tbsp. of sauce down the middle of each tortilla, followed by the chicken mixture, some red onion (leaving some for garnish), and cilantro (leaving some for garnish). Place enchiladas side by side in a 9 by 13 dish, with the fold facing upward. This makes serving easier. Brush enchiladas with olive oil. Bake at 400 degrees for 5 minutes to warm the filling and brown the tops. If enchiladas are not crispy enough after 5 minutes, turn the oven again to broil, and broil enchiladas for 1-2 minutes, until enchiladas are crispy and light brown on top. Carefully remove from oven and top with tomatillo sauce and cheese. Broil until cheese is melted and lightly browned. Garnish with remaining red onion, cilantro, and queso fresco or feta cheese if desired. Stuff your face. 

xx