Chicken and Cheese Enchiladas with Salsa Verde

Reprinted with permission from The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites, by Deborah Schneider, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Deborah Schneider

Chicken and Cheese Enchiladas with Salsa Verde

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    Ingredients

    3 bone-in chicken breasts or 2 pounds chicken meat (breast, thighs or a combination) 1 clove garlic
    1 1/2 cups shredded Chihuaua (menonita) cheese 2 1/2 teaspoons kosher salt
    Vegetable oil for frying 12 sprigs fresh cilantro, coarsely chopped
    16 day-old yellow corn tortillas Crumbled cotija cheese
    12 ounces tomatillos, husked and washed (about 10) Mexican crema
    1 small white onion, diced 1 cup water
    1 large jalapeo chile, stemmed and chopped 1 jalapeo or Serrano chile, split lengthwise

    directions

    Total:
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    • 1

      For Shredded Chicken: Combine chicken, 1 cup water, 1/2 onion diced, chile and 1 1/2 teaspoon kosher salt in 4-quart slow cooker, cover, and cook on low for 3 to 4 hours, but no longer. Let cool until enough to handle, then discard the chicken bones and skin and shred the meat into small pieces. Strain the cooking liquid, discarding the solids, and reservere for another use.

    • 2

      For Salsa: Combine the tomatillos, 1/2 onion, steamed jalapeño, and garlic in a small saucepan. Add water to cover and bring to a boil over high heat. Reduce the heat to a simmer and simmer until the tomatillos are soft but not falling apart, about 15 minutes.

    • 3

      Drain the vegetables and transfer to a blender. Puree until smooth, add 1 teaspoon salt and cilantro, and pulse several times. If the sauce seems too thick, thin with a little water.

    • 4

      Preheat the oven to 350ºF. In a bowl, stir together the chicken and 1 cup of the cheese.

    • 5

      Pour 1/8 inch of oil in a small frying pan and heat over medium-high heat. Fry the tortillas, turning once, until they start to brown around the edges but are still flexible, adding oil to the pan as needed between batches. Fill each tortilla with about 1/4 cup of the chicken and cheese mixture and roll up. Arrange the enchiladas in a single layer in a baking dish.

    • 6

      Scatter the remaining 1/2 cup cheese over the enchiladas and bake until hot, about 10 minutes. Top with the warmed salsa.

    • 7

      To serve, dust with a little cotija cheese and drizzle with the crema.

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