Ingredients
- 12 tomatillos (husks removed, rinsed)
- 1–3 jalapeños (adjust to spice preference)
- 1/4 white onion
- 5 garlic cloves
- 4 poblano peppers
- Handful of fresh cilantro
- Chicken bouillon (to taste)
- Salt (to taste)
- Onion powder (to taste)
- Garlic powder (to taste)
- Corn tortillas
- Oil (for frying tortillas)
- Shredded chicken (cooked)
- Oaxaca cheese (shredded)
- Mexican sour cream (for topping)
Instructions
Roast the Poblanos
1 Char poblano peppers over an open flame or under the broiler until skins are blackened.
2 Place them in a zip-top bag or covered bowl to steam for 10–15 minutes.
3 Peel off the skin, remove seeds, and set aside.
Cook the Tomatillos & Jalapeños
1 Bring water to a boil.
2 Add tomatillos and jalapeños.
3 Boil just until tomatillos change from bright green to a dull olive color (about 5–7 minutes). Do not overboil to avoid bitterness.
4 Drain.
Make the Green Sauce
1 Add to blender:
◦ Boiled tomatillos
◦ Jalapeños
◦ Onion
◦ Garlic
◦ Cilantro
◦ Peeled poblanos
2 Blend until smooth.
3 Season with chicken bouillon, salt, garlic powder, and onion powder to taste.
Cook the Sauce
1 Pour blended sauce into a pan.
2 Simmer for several minutes to let flavors develop.
3 Taste and adjust seasoning as needed.
Prepare the Tortillas
1 Heat oil in a skillet.
2 Lightly fry each corn tortilla just until soft and pliable (do not make crispy).
3 Drain on paper towels.
Assemble the Enchiladas
1 Dip each tortilla into the warm green sauce.
2 Fill with shredded chicken and a handful of shredded Oaxaca cheese.
3 Roll tightly and place seam-side down in a baking dish.
4 Repeat with remaining tortillas.
Bake
1 Pour remaining sauce over the top.
2 Sprinkle with more shredded Oaxaca cheese.
3 Bake at 350°F (175°C) until cheese is melted and bubbly (about 15–20 minutes).
Finish
Top with Mexican sour cream before serving.