Enchiladas Verdes con Pollo (Chicken Enchiladas with Green Sauce) by Epicurious

Ingredients

• 1 Whole chicken (or a mix of dark and white meat, plus spine/guacal)
• 3-4 Ears of corn, with husks
• 1 White onion, quartered (for broth)
• 3-4 cloves Garlic, whole (for broth)
• 2-3 Bay leaves
• 2 stalks Celery, roughly chopped (for broth)
• 1 kg Tomatillos, green, husked
• 1-2 Jalapeño peppers
• 1-2 Serrano peppers (optional, for extra heat)
• 1/2 White onion, roughly chopped (for sauce)
• 2 cloves Garlic, whole (for sauce)
• 1 bunch Cilantro, including stems
• 1-2 tbsp Neutral oil (e.g., vegetable, canola)
• 12-18 Corn tortillas, store-bought
• 2 cups Queso Oaxaca or Queso Quesadilla, shredded
• 1/2 cup Crema Mexicana or sour cream
• 1 cup Shredded lettuce
• 1/2 cup Queso fresco, crumbled
• 1/4 cup Red onion, thinly sliced
• 1/2 Avocado, sliced
• 1/4 cup Fresh cilantro leaves, for garnish
• to taste Salt

Instructions

1. Prepare the chicken and broth: Place the whole chicken (or mixed pieces including spine/guacal), quartered onion, 3-4 whole garlic cloves, bay leaves, and chopped celery in a large pot. Add the entire ears of corn with husks.
2. Cook the chicken and corn: Cover the ingredients with water and bring to a boil. Reduce heat to a simmer and cook for approximately 45 minutes, or until the dark meat is falling off the bone and the chicken is tender but not overcooked. Remove the corn after 20 minutes to prevent overcooking.
3. Strain the broth and shred chicken: Carefully remove the chicken and corn from the pot. Strain the chicken broth through a fine-mesh sieve; reserve for the sauce. Allow the chicken to cool slightly (not completely cold) and then shred it into medium-sized pieces. Avoid shredding too finely or leaving large chunks.
4. Extract corn kernels: Remove the husks from the cooked corn ears. Carefully cut the kernels off the cobs, angling the knife along the curve of the cob to maximize yield and avoid waste. Add the corn kernels to the shredded chicken.
5. Prepare tomatillo sauce ingredients: In a separate pot, combine the husked tomatillos, jalapeño peppers, serrano peppers (if using, start with one), chopped white onion, and 2 cloves of garlic. Cover with water.
6. Boil tomatillos for sauce: Bring the mixture to a gentle boil and cook until the tomatillos lose some of their vibrant green color and turn a slightly duller brownish-green. Be careful not to over-boil, as this can make the sauce bitter. Remove from heat immediately.
7. Blend the sauce: Transfer the cooked tomatillos, peppers, onion, and garlic to a blender. Add the entire bunch of cilantro (including stems) and a ladleful or two of the reserved chicken broth. Season with salt. Blend until very smooth and pureed.
8. Simmer the sauce: Pour the blended sauce into a clean saucepan. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the color deepens slightly and the flavors meld. The sauce should have a consistency that coats the back of a spoon, not too thick or too thin.
9. Prepare the filling: Heat the shredded chicken and corn mixture. Add a few ladlefuls of the green tomatillo sauce to the chicken and corn, stirring to combine and keep the filling moist. Add the shredded queso quesadilla (or Oaxaca cheese) to the warm chicken mixture just before filling, mixing gently to warm the cheese without fully melting it.
10. Fry the tortillas: Heat a thin layer of neutral oil in a skillet over medium heat. Fry each store-bought corn tortilla for about 1-2 minutes per side, turning frequently, until it becomes pliable, slightly puffy, and flexible. Do not let them get crispy or burn.
11. Assemble the enchiladas: Take a fried tortilla and spoon a generous amount of the chicken, corn, and cheese filling down the center. Roll the tortilla tightly, pulling it towards you to ensure an even thickness. Place the rolled enchilada seam-side down on a serving plate.
12. Finish and serve: Repeat with remaining tortillas and filling. Ladle a generous amount of the warm green tomatillo sauce over the assembled enchiladas, ensuring they are fully covered. Top with a dollop of Mexican crema, shredded lettuce, crumbled queso fresco, thinly sliced red onion, sliced avocado, and a sprinkle of fresh cilantro leaves. Serve immediately.
13. Optional spice adjustment: If the sauce needs more heat after blending, blend the reserved serrano pepper (if not already used) with a little broth and add it to the simmering sauce, tasting as you go.