Chicken Enchiladas with Green Sauce

1. 1
   prep · ~15 min

   Cook and shred the chicken.

   1.Place chicken breasts in a saucepan, cover with cold water by an inch, and add a pinch of salt.

   2.Bring to a boil over high heat, then reduce to a simmer and cook until chicken is opaque throughout and reaches 165°F, about 12 to 15 minutes.

   3.Transfer chicken to a bowl, let cool slightly, then shred with two forks.

   TIPPoaching keeps the chicken moist. Save the cooking liquid for thinning the sauce if needed.
2. 2
   roast · ~7 min

   Roast the tomatillos and vegetables.

   1.Preheat the broiler and line a baking sheet with foil.

   2.Arrange tomatillos, jalapeños, onion quarters, and unpeeled garlic cloves on the sheet.

   3.Drizzle with oil and broil for 5 to 7 minutes, turning once, until charred in spots and softened.

   TIPCharring the vegetables adds smoky depth to the sauce. Don't skip the blackened spots.
3. 3
   prep · ~2 min

   Make the green sauce.

   1.Peel the roasted garlic and drop into a blender.

   2.Add roasted tomatillos, jalapeños, onion, cilantro, lime juice, cumin, and the remaining salt.

   3.Blend until mostly smooth with a little texture remaining.
4. 4
   simmer · ~10 min

   Simmer the sauce and prep the filling.

   1.Pour the blended sauce into a saucepan and simmer over medium heat for 8 to 10 minutes until it thickens slightly.

   2.Season with black pepper and adjust salt.

   3.In a separate bowl, toss half of the simmered sauce with the shredded chicken.

   TIPCooking the sauce deepens the flavor and melds the ingredients together.
5. 5
   assemble · ~10 min

   Assemble the enchiladas.

   1.Preheat the oven to 375°F.

   2.Spread a thin layer of green sauce on the bottom of a 9x13 baking dish.

   3.Warm the corn tortillas briefly in a dry skillet to make them pliable.

   4.Fill each tortilla with 2 to 3 tablespoons of chicken mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.

   5.Pour the remaining green sauce over the top and scatter the rest of the cheese evenly.

   TIPWarming the tortillas prevents cracking when you roll them.
6. 6
   bake · ~20 min

   Bake until bubbly and golden.

   1.Cover the dish with foil and bake for 15 minutes.

   2.Remove the foil and bake another 5 minutes until the cheese is fully melted and the sauce bubbles at the edges.

   TIPLet the enchiladas rest for 5 minutes after baking so they hold their shape when served.
7. 7
   garnish · ~1 min

   Finish with crema and fresh cilantro, then serve.

   1.Drizzle Mexican crema over the hot enchiladas.

   2.Scatter extra cilantro leaves on top and serve immediately.

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