The Best Enchiladas You’ll Ever Make (Restaurant-Quality)
Description: In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make the best Enchiladas using a beloved family recipe passed down through generations. Learn how to make the perfect moist, tender chicken filling, a bright and balanced tomatillo sauce, and tortillas from scratch for flavorful, juicy, restaurant-quality enchiladas verdes at home.
Ingredients
- 1 whole chicken (for white and dark meat)
- Chicken spine (guacal de pollo)
- Chicken wings
- Water
- 1 onion
- Garlic
- Bay leaves
- Celery
- 1 ear of corn, in husk
- Tomatillos
- Jalapeno
- Serrano peppers
- 1/2 white onion
- Garlic
- Chicken broth (from cooking chicken)
- Cilantro (stems and leaves)
- Salt
- Store-bought tortillas
- Neutral oil (for frying)
- Shredded chicken
- Corn kernels
- Tomatillo sauce
- Queso quesadilla (or Monterey Jack/mozzarella)
- Optional: Extra cheese for melting
- Tomatillo sauce
- Crema
- Lettuce (shredded)
- Queso fresco
- Red onions (thinly sliced)
- Avocado
- Cilantro leaves
Instructions
- Cook the whole chicken with aromatics (onion, garlic, bay leaves, celery) and corn in the husk in water for about 45 minutes, or until the dark meat is falling off the bone. Save the broth.
- Remove corn and chicken from the broth. Let chicken cool slightly, then shred it into medium-sized pieces, avoiding puree.
- Remove corn kernels from the cob, cutting by feeling the center of the corn for minimal waste. Add kernels to the shredded chicken.
- Strain the reserved chicken broth.
- Prepare the tomatillo sauce: Boil tomatillos until they change color. Add jalapeno and serrano peppers (to taste), onion, and garlic. Be careful not to overboil. Remove from heat and blend with a portion of the chicken broth, cilantro (stems and leaves), and salt.
- Simmer the blended sauce for 10-15 minutes until the color deepens and flavors integrate. The consistency should be thick enough to coat a spatula.
- Add about half of the tomatillo sauce to the chicken and corn filling. Mix well.
- Lightly fry store-bought tortillas in neutral oil on both sides until they are flexible and slightly puffed. This prevents them from becoming mushy. About 1-2 minutes per side.
- Stuff each tortilla with the chicken and corn filling. Add shredded cheese (queso quesadilla) inside the filling and mix lightly.
- Roll up each tortilla tightly, ensuring an even thickness. Place each rolled enchilada seam-side down in a baking dish.
- Pour the remaining tomatillo sauce over the rolled enchiladas, ensuring even coverage.
- Add toppings: Drizzle with crema, sprinkle with shredded lettuce, queso fresco, sliced red onions, avocado, and cilantro leaves.
- Serve immediately and enjoy the complex flavors of sweet corn, savory chicken, and spicy-sweet tomatillo sauce, balanced by cool crema and cheese.