These chicken-filled enchiladas, drowned in a jalapeño-laced tomatillo sauce under a blanket of melted Monterey Jack cheese, are inspired by the ones served at El Coyote in Los Angeles. This recipe first appeared in our May 2014 issue with the story Longtime Love.
- 2 lb. tomatillos, husks removed, rinsed
- 8 cloves garlic, unpeeled
- 2 jalapeño peppers, stemmed
- 2 large white sweet onions, such as Maui or Vidalia (1 quartered, 1 minced)
- 1 cup chicken stock, heated
- 2 cups roughly chopped cilantro, plus sprigs for garnish
- 1 cup sour cream
- 2 tbsp. fresh lime juice
- 2 tsp. ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. canola oil
- 3 cups cooked, shredded chicken
- 8 (10-inch) flour tortillas
- 5 cups shredded Monterey Jack
Heat oven broiler. Place tomatillos, garlic, jalapeños, and quartered onion on a foil-lined baking sheet; broil until blackened all over, about 10 minutes for tomatillos and jalapeños, 8 minutes for garlic and onion. Let cool slightly, then peel tomatillos, garlic, and jalapeños; transfer the vegetables to a blender. Add stock, chopped cilantro, 1⁄3 cup sour cream, the lime juice, cumin, salt, and pepper; purée until smooth. Transfer enchilada sauce to a bowl; set aside.
Heat oil in a 12" skillet over medium-high heat. Cook minced onion until soft, 4–5 minutes. Remove from heat; stir in 1 cup reserved enchilada sauce, the chicken, salt, and pepper.
Heat oven to 375°. Pour 1 cup enchilada sauce in the bottom of a 9" x 13" baking dish; set aside. Dip tortillas in remaining enchilada sauce; divide chicken evenly among tortillas and roll tortillas tightly around chicken. Arrange tortilla rolls seam side down in prepared dish. Pour remaining sauce over rolls, and cover evenly with Monterey Jack; bake until cheese is melted and sauce is bubbly, 18–20 minutes. Garnish with cilantro sprigs and remaining sour cream.