While still tasty, Mexican chorizo differs slightly from its Spanish cousin. Use these sausages as you would any spicy sausage, or for a flavor-packed alternative from plain ground pork, use the loose sausage meat to make tacos. up to three months by freezing.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 large chicken breasts
- salt and ground black pepper to taste
- water
- 5 fresh tomatillos, husks removed
- 1 serrano pepper, or more to taste
- 2 cloves garlic
- 3 poblano peppers
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- ½ cup vegetable oil
- 12 corn tortillas
- 2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
- 4 tablespoons Mexican crema
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
- Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
- Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
- Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
- Remove chicken from the water in the pot and shred using a fork.
- Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
- Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
- Bake in the preheated oven until cheese starts to brown, about 20 minutes.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 12 g |
| Sodium | 454 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Changed this one up just a little and used twice the cheese, and had enough chicken to double the numbers of tortillas. Made a little extra sauce. Finely chopped a medium onion and mixed it in withe the cheese. Put half the cheese inside the enchiladas and the other half on top. Would have given it the fifth star but I used the lime and I’m not that big a lime fan. Will make it again (without the lime).