Enchiladas Con Pollo en Salsa Verde Recipe – Courtesy of Serena at Moxy South Beach

Shredded chicken enchiladas, mixed Mexican cheeses, salsa verde, and Mexican crema Recipe – Serves 4

For the Chicken

1 whole chicken 3 to 4 pounds
4 bay leaves
1 sprig of fresh thyme
1 small onion peeled and sliced
6 cloves garlic peeled and smashed
1 whole black peppercorns
4 tablespoons salt
1-gallon water or enough to cover

Method

In a medium-sized stockpot, add the water and all other ingredients except the chicken. Bring the liquid to a boil over high heat then reduce to a slow simmer. Add the chicken and simmer for 35 to 40 minutes. Let the chicken cool in the liquid. Remove the chicken and strain the remaining liquid, reserve the liquid for the upcoming sauce recipe. Remove the skin from the chicken and carefully pull the meat from the bone. Pull the chicken into pieces and reserve.

Salsa Verde

4 tablespoons vegetable oil
1 medium-sized onion peeled and rough chopped
8 cloves garlic, smashed
2 pounds tomatillos peeled and cut into quarters
2 to 4 jalapeno peppers with stems removed, roughly chopped
chicken cooking liquid, enough to cover
½ cup cilantro leaves

Method

Place a medium-sized saucepot over medium-high heat, add 2 tablespoons of the oil and the onions and cook until the onions soften and become translucent. Add the garlic, jalapeno, and tomatillo, add enough chicken broth to cover, and bring to a simmer. Cook the ingredients for approximately 10 minutes until the tomatillos are very soft. In batches pour the ingredients into the jar of an electric blender, add cilantro leaves and puree until smooth. Next heat a large skillet over high heat then add the remaining oil to the pan and pour add the sauce to “refry”. When the sauce comes to a rolling boil reduce the heat to a slow simmer and cook for 20 minutes. Reserve the sauce.

Cheese Mix

1 cup queso Oaxaca shredded or mozzarella
1 cup queso Chihuahua shredded, or Monterrey Jack
1 cup queso quesadilla shredded, or white cheddar
grate all cheeses and mix together and reserve (substitute white cheddar or jack
cheese or a blend of the two)

For the Enchiladas

1 dozen 6-inch corn tortillas
2 pounds cooked shredded chicken
2 quarts salsa verde
3 cups shredded mixed cheese
1 cup lime cured onions
1 cup Mexican crema or sour cream
1 cup grated cotija cheese
½ cup chopped fresh cilantro

Preheat oven to 350 degrees Fahrenheit. Begin by tossing the shredded chicken in enough of the salsa verde to coat. In a dry skillet heat each tortilla until it becomes soft and pliable. Place about ½ cup of chicken in the center of each tortilla and then roll them into enchiladas. Place the enchiladas in a large baking dish, sprinkle with the mixed cheese, cover with aluminum foil and place the dish in the oven. Bake until cheese is melted and the enchiladas are warmed for about 20 minutes. Warm the sauce in a medium-sized saucepan. Remove the pan from the oven and ladle enough sauce to cover, sprinkle with cotija cheese, drizzle with crema and garnish with the lime cured onions and chopped cilantro. Enjoy!