- serves 4 - 6
Courtesy of Chef Armando Brown from La Mezcaleria.
2 kg chicken thigh
1 white onion, halved
2 Roma tomatoes
5 cloves garlic
1 bay leaf
1 bunch parsley, chopped
2 stalks celery, chopped
3 large carrots, chopped
3 Tbsp saltEnchilada Filling
½ tsp canola or vegetable oil
2 medium onions, chopped
3 canned chipotle peppers, finely chopped
1 ½ Mexican chorizo sausages, cut into very small pieces
1 Roma tomato, chopped
1 tsp white vinegarSalsa Verde
35 oz tomatillos
3 cloves garlic
1 bunch cilantro, roughly chopped
1 tsp cumin
1 Tbsp salt, or to tasteAssembly
2 cups canola oil
18 5-inch corn tortillas
3 cups mozzarella, grated
1 small white onion, finely chopped
½ bunch cilantro, chopped
1. Place chicken, onion, tomatoes, garlic, bay leaf, parsley, celery, carrots, and salt into a large pot with enough water to cover.
2. Bring to boil over medium-high heat.
3. Boil for 30 minutes, or until chicken is no longer pink in the center.
4. Remove chicken from the pot, drain, and shred.
5. Set chicken aside until enchilada assembly.Enchilada Filling
1. Heat oil in a large pan over medium heat; add onion, chipotle peppers, and chorizo.
2. Stir and cook over medium heat for 10 minutes, or until onions are golden.
3. Add reserved shredded chicken, tomato, and vinegar to the mixture; stir and add salt, to taste.
4. Remove filling from heat and set aside.Salsa Verde
1. Bring a large pot of water to boil; add the tomatillos and boil for 20 minutes.
2. Drain tomatillos and pour into a large blender or food processor; add garlic, cilantro, cumin, salt, and 2 cups of cold water.
3. Blend until smooth.
4. Pour salsa verde into a medium pot and keep warm over low heat until assembly.Assembly
1. Preheat oven to broil.
2. To prepare the tortillas for frying, pour canola oil into a deep dish.
3. Heat a large pan over medium heat.
4. Working one at a time, dip tortilla shells into the oil and lay them into the pan to heat for 10 seconds per side, being careful not to allow the tortillas to get crispy.
5. Remove tortilla from the pan and place on a clean work surface.
6. Add ½ cup of the reserved filling to the tortilla and roll.
7. Place rolled tortilla into the bottom of a deep baking dish, opening-side down to prevent the tortilla from unrolling.
8. Repeat process with remaining tortilla shells.
9. Once tortillas have all been pan fried, filled, and placed into the baking dish, pour salsa verde sauce over top, to cover, and sprinkle with mozzarella.
10. Place baking dish under the broiler until cheese melts and starts to brown.
11. Remove the enchiladas from the oven and portion out three enchiladas per plate.
12. Cover enchiladas with additional salsa verde and drizzle sour cream over top using a piping bag or a squeeze bottle.
13. Sprinkle enchiladas with chopped onions and cilantro and serve.