Thursday, May 5

Chicken Enchiladas Verde & Pickled Red Onions

I love Mexican food, and these chicken and cheese enchiladas verdes are one of my most popular dishes. When I was in college in Boulder, Colorado, the Mexican food options were limited, so I came up with this recipe myself. I take some store-bought help with the salsa verde (my favorite brand is Herdez), but any good jarred green salsa will work. Or, if you're ambitious, you can make your own tomatillo salsa. If you cook the chicken in advance (or have leftover roasted chicken on hand), the whole dish can come together in about thirty minutes. I like to serve them with pickled red onion - which adds some acid and lightens up the cheesy enchiladas - sliced avocado, and fresh cilantro. I guarantee this dish will be a crowd pleaser - whether you're feeding a house full of sorority girls or hungry kids. Leftover enchiladas taste even better the next day.

Related Recipes:
- Turkey Enchiladas
- Charred Tomatillo Salsa
- Chicken & Chorizo Tortilla Casserole

Chicken Enchiladas Verde & Pickled Red Onions:
For Onions*:
  • Thinly slice 1 small red onion and place in a bowl.
  • Top onions with 1/4 c. red or white wine vinegar, 1/4 c. warm water, 1/2 tsp. sugar, and salt.
  • Let onions stand at room temperature for 45-60 minutes, until pickled.
  • Drain off liquid and store in the refrigerator for up to two days.
For Enchiladas:
  • Season 1 1/2 lb. bone-in skin-on chicken breasts with oil, salt, pepper, and cumin.
  • Bake in a 375°F oven for 40-45 minutes, or until cooked through.
  • Let chicken cool, then shred breast meat in bite size pieces.**
  • Grate 1 lb. Monterey Jack cheese.
  • To assemble enchiladas, lightly cover the bottom of a baking dish with some of a large jar of salsa verde.
  • Place 1 c. salsa verde onto a plate and dip each flour tortilla in the sauce, so that both sides get completely covered.
  • Place 2 tbsp. shredded chicken and 2 tbsp. shredded cheese inside each tortilla and tightly roll up the enchilada.
  • Place the enchilada into the baking dish and repeat until the whole dish is full (to make about 10 enchiladas).
  • Cover the baking dish with the remaining salsa verde and 1/4 grated cheese.
  • Cook in a 375°F oven for 30-35 minutes, until the enchiladas are hot and the cheese is bubbling.
  • Let baking dish rest for 5-10 minutes, then divide onto plates and serve with pickled onions.

Serves four - six
*Adapted from this recipe.
**Can be done a day in advance.