Chicken Enchiladas With Salsa Verde

1. Prepare the Chicken

Place the chicken parts in a large saucepan, add one halved onion, four whole garlic cloves, and a tablespoon of kosher salt. Cover everything with water and bring it to a gentle simmer. Let the chicken cook for about 20 to 25 minutes, until it’s no longer pink inside. Once done, remove the chicken from the pan and let it cool. After it’s cool enough to handle, shred the meat, discarding the skin and bones.

2. Make the Salsa Verde

Combine the tomatillos, the chopped onion, the chopped garlic clove, serrano chiles, and cilantro in a blender. Blend these ingredients until you have a smooth, vibrant green salsa. Taste and season with salt to your liking.

3. Prepare the Tortillas

Heat the neutral oil in a medium sauté pan over medium-high heat. Fry each tortilla for about 10 seconds on each side, just until they’re soft and lightly browned. Place the fried tortillas on a rack or a baking pan to drain any excess oil.

4. Assemble the Enchiladas

Spread 1/2 cup of the salsa verde in the bottom of a 9-by-13-inch baking pan. Take each tortilla, fill it with some shredded chicken and a teaspoon of salsa verde, then roll it up and place it seam-side down in the pan. Repeat with all the tortillas.

5. Bake the Enchiladas

Pour the remaining salsa verde over the rolled tortillas and sprinkle half of the crumbled queso fresco or cotija cheese on top. Transfer the baking pan to an oven preheated to 375°F and bake for about 15 minutes, until the sauce is bubbling and the cheese is melted.

6. Finish and Serve

When the enchiladas come out of the oven, dot them with Mexican crema and sprinkle with the remaining cheese. If you like, you can also sprinkle some chopped onion on top. Serve the enchiladas immediately, and enjoy the delicious combination of tender chicken, tangy salsa verde, and creamy cheese.