- 8
Ingredients
- Filling:
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 cloves garlic, smashed
- 1 teaspoon kosher salt
- 2 pounds tomatillos, husked
- 4 jalapeño chiles, halved and seeded
- 1 cup low-sodium chicken broth
- 2 cups loosely packed fresh cilantro
- 1 cup heavy cream
- 4 bone-in chicken breast halves (about 3 pounds)
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 3 medium zucchini (about 1 pound), quartered lengthwise and sliced
- 3 cups fresh corn kernels (from 3 ears)
- 1 cup (4 ounces) grated pepper Jack cheese
- 1 cup (4 ounces) grated Monterey Jack cheese, plus more for sprinkling
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 16 (8-inch) flour tortillas
Preparation
Step 1
For the sauce, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and 1/2 teaspoon of the salt and cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the tomatillos, jalapeños, and chicken broth and simmer, covered, until the tomatillos are tender, about 10 minutes. Using a blender or immersion blender, puree the mixture with the cilantro until smooth. Stir in the cream and remaining 1/2 teaspoon salt.
For the filling, place the chicken in a large pot with enough cold water to cover and a large pinch of salt and bring to a boil. Decrease the heat and gently simmer until cooked through, 20 to 25 minutes; transfer to a plate. Once cool enough to handle, shred the chicken into a large bowl.
Heat the oven to 375°F.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until beginning to soften, 3 to 4 minutes. Add the zucchini and cook, stirring, until tender, about 5 minutes. Transfer the mixture to the bowl with the chicken. Stir in the corn, cheeses, salt, and pepper. Divide the mixture among the tortillas and roll up.
Spread a thin layer of the sauce into two 9 by 13-inch baking pans. Add the enchiladas, seam side down, to the pan. Cover with the remaining sauce and sprinkle with more cheese. Bake until heated through, about 20 minutes.
Cook’s Tip: Refrigerate the filling and sauce separately in airtight containers for up to 2 days, then assemble. Or assemble the enchiladas and the sauce in the baking pan, wrap tightly with aluminum foil, and freeze for up to 2 months. Bake directly from the freezer, covered with foil, until heated through, 40 to 50 minutes.