I’m always reading about clever people who enjoy a dish at a restaurant and then try to recreate it at home. Aside from Amatriciana, which I could make in my sleep, I rarely do this. However, those great pork tacos left me with a craving, as well as many remainder ingredients, so when yet another batch of tomatillos came in my CSA box, I got the idea to recreate the chicken enchiladas with salsa verde that I order nearly every night when I’m in Mexico.
I’ve never made this dish. And by tweaking a few things, I actually made a dish better than the original—a bit saucier, juicier, and much hotter. I think I may be onto something…
I got tired of just shredded chicken, so I opted for pork and chicken. Brown and then steam two chicken breasts (I did it in pickle brine actually, but water or chicken stock will do) for 20 minutes. Set aside to cool for later shredding. Sauté a bunch of ground pork and once cooked through add chopped onions and a small can of chopped green chilies. Cook for a no more than 10 minutes adding the shredded chicken, some chicken stock, and oregano.
On the stovetop, boil the whole tomatillos, several cloves of garlic, and a chili pepper (I opted for atomic) in water. This cooks for about 10 minutes, so you can assemble the enchiladas. Fill each tortilla with meat, wrapping them up tight and lining the bottom of a large baking dish. You can use flour or corn tortillas—or both, as I did.
Put the tomatillos, garlic, and chili in a blender with ½ cup of the cooking water. Once blended, mix in a cup of Mexican crema. Pour this sauce over the enchiladas—a generous pour—and then cover that with grated cheese and chopped scallions. Bake at 350 degrees for 20 minutes and serve with chopped lettuce on top. This dish will blow you away. All the extras on the table—the salsas and hot sauces—went untouched.