This dish was a slight revelation for me as I’d neither made it, nor indeed, eaten it, so was dependent on my own tastes and a variety of recipes, both online and in my various cookbooks.
Salsa Verde is made with tomatillos, a small green fruit that looks a bit like a small, green tomato and a bit like a large gooseberry. Interestingly, whilst a member of the nightshade family, like tomatoes, potatoes and eggplant/aubergine, it is more closely related to the Cape Gooseberry than the tomato. And whilst the tartness reminds me of a gooseberry, it’s apparently not related to it at all. Moving on…
This is a recipe for chicken enchiladas verdes, and is as easy as enchiladas get. You will need a couple of things not generally available in the UK: a large (24 oz) can of tomatillos and white corn tortillas.. Both can be found at mexgrocer.com. Queso de Chihuahua is also recommended, but a mild Chedder would also do well enough. Makes enough for four.
5 or 6 chicken thighs in an oven-proof container, sprinkled liberally with
Ancho chili powder (or similar)
And a splash of olive oil
24 oz can tomatillos in their liquid
2 cloves garlic, pressed or chopped finely
Half an onion, chopped
6 or 7 pieces of jalapeño, to taste and chopped
Chicken broth cube
Queso de chihuahua, grated, for the top
Place the chicken thighs and herbs in the oven proof dish and sprinkle with a bit of olive oil. Place in a 200 degree oven and cook until done – about 25 minutes – turning once or twice.
Fry the onions and garlic in a little oil until soft and place in a saucepan with the jalapeños, tomatillos and their liquid. Crush the stock cube into the pan and bring to a boil. Boil for 10 minutes and let cool. Put the contents into a blender and blend until smooth. Make a roux with a tablespoon of butter and a tablespoon of flour and slowly add the blended tomatillo mixture in until thickened. Coat the bottom of a casserole dish with the sauce.
Drain the chicken. The chickens grease can be added to the tomatillo sauce if you like. Shred the chicken.
Place 10 corn tortillas in the microwave for 1 minute to soften them (healthier than frying them in oil). Roll some chicken and a tablespoon of salsa verde into each tortilla and place side by side in the casserole dish. Cover with more salsa verde (you’ll have quite a lot left over) and sprinkle liberally with the grated cheese. Heat in a 200 degree oven for 20-30 minutes. Top with sour cream, or creme fraiche and chopped coriander (cilantro) and serve with Mexican rice.