- 1.5-lbs. fresh tomatillos, rinsed and husks removed (or canned whole tomatillos, poaching liquid discarded)
- 2 garlic cloves peeled
- ½ medium white onion, peeled
- 2 jalapeño or serrano peppers, stemmed and seeded
- 1 cup fresh cilantro with stems
- ½ teaspoon Kosher salt
- 12 6-inch white or yellow corn tortillas
- ½ cup vegetable (or canola oil)
- 1.5-lbs. poached or rotisserie chicken, shredded
- 2.5 cups shredded monterey jack cheese
- 1 cup refried black beans
- 1 cup Queso Fresco, crumbled
- ½ cup sour cream
- 1 tomato, seeded and diced
- ½ avocado, peeled and diced
- ½ cup fresh cilantro, chopped
- Lime juice to taste
- First, preheat the oven to 350ºF and set aside a 9 x 13” glass or ceramic baking dish.
- For the salsa verde: Put all of the ingredients except for the cilantro and salt in a sauce pot and add just enough water to cover the vegetables.*
- Bring to a boil and simmer for 10 minutes.
- Strain away half of the water and transfer everything to a food processor. Add the cilantro and salt.
- Using an emulsifier blend until almost smooth leaving a bit of texture. Taste the salsa to determine if it requires more salt – season to to taste. If the salsa needs a bit of acidity, add a squeeze of lime juice. Set aside.
- For the tortillas: Heat the oil in a small over medium heat.
- Using kitchen tongs, fry each tortilla individually, turning them once, for 5 seconds per side. The tortillas should still be pliable.
- Transfer to a paper towel to remove excess oil and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb. If you skip this step, your tortillas will absorb too much of the salsa verde and become soggy and mushy once baked.
- For the Chicken: In a mixing bowl, mix together the shredded chicken, 1 cup of the monterey jack cheese, and ¾ cup of the salsa verde. Set aside.
- To assemble the enchiladas: Prepare the baking dish by lightly coating the bottom of the dish with salsa verde. Smear 2 tablespoons of the refried black beans down the middle of each tortilla. Top the beans with a small handful of the chicken mixture, dividing evenly between the 12 tortillas.
- Roll the tortillas by folding one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled close together with a small amount of room in between each enchilada).
- Once all of the enchiladas are in the dish, top with the remaining salsa verde, making sure to coat all of the tortillas.
- Sprinkle the remaining 1.5 cups of monterey jack cheese over the top of the dish, cover the dish tightly with tinfoil, and bake for 20-25 minutes, or until completely warmed through and all of the cheese is bubbling and melted.
- Mix together the tomato, avocado, and cilantro, and season with salt and fresh lime juice to taste.
- Top the tortillas with all of the crumbled queso fresco, the tomato and avocado mixture, and dollops of sour cream. Serve immediately.
Tips & Notes
*If using canned tomatillos, drain away the brine and put them directly into the food processor.