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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you’re using a canned chipotle, add it now, too). Blend until smooth. | 2. Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn’t make your mouth pucker. If it’s too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas. | 3. Make Ahead Tips. | 4. The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month. | 5. Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside. | 6. Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels. | 7. Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1	lb	rinsed	145.1497	26.4898	4.3545	4.6266
serrano chilies	2 -3		cored seeded canned seeded	-	-	-	-
white onion	1/2		sliced	32.0	7.472	0.88	0.08
garlic clove	3			-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
salt	3/4	teaspoon		-	-	-	-
chicken thigh	1	cups	boneless skinless shredded cooked	-	-	-	-
salt				-	-	-	-
vegetable oil				234.46400000000003	0.0	0.0	27.2
corn tortilla	12			-	-	-	-
mozzarella cheese	4	ounces	grated	367.4094	30.8669	15.3768	20.2642
provolone cheese	1 1/3	1/3	grated	131.04	0.7989	9.5499	9.9381

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.