Mexican · Mexico
Chicken Enchiladas
Enchiladas verdes — corn tortillas dipped in warm salsa verde, filled with shredded chicken, rolled, and baked under more salsa verde with crumbled cotija and crema. The tortillas must be dipped in warm salsa before rolling — this softens them and infuses them with the tomatillo flavour from the outside in. Dry-rolled enchiladas are a different, inferior dish.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1
rotisserie chicken (1.2 kg)
meat shredded, skin and bones reserved
Your own market
8
corn tortillas (18 cm diameter)
Not yet stocked in British Columbia
300 ml
Mexican crema or sour cream
Your own market
250 ml
salsa roja (roasted tomato
serrano, white onion)
Not yet stocked in British Columbia
250 ml
salsa verde (green tomato
cilantro, serrano)
Not yet stocked in British Columbia
150 g
Oaxaca or mozzarella cheese
shredded
Not yet stocked in British Columbia
50 g
Queso Fresco
crumbled
Not yet stocked in British Columbia
30 ml
vegetable oil
Your own market
2
garlic cloves
minced
Your own market
500 ml
chicken stock
Your own market
10 g
sea salt
Your own market
5 g
black pepper
freshly ground
Your own market
15 g
fresh cilantro
chopped
Your own market
II
The Method
1
Simmer chicken bones and skin with stock, garlic, and half the salt for 20 minutes; strain and season to taste.
2
Mix shredded chicken with 100 ml salsa roja, half the cilantro, and 50 ml crema; season with salt and pepper.
From the canon — Salsa roja (red salsa) encompasses the broadest category of Mexican table condiment — sauces based on roasted or boiled tomatoes combined with dried or fresh… Salsa roja — roasted tomato and dried chile →
3
Heat 100 ml chicken stock with 150 ml salsa verde and 150 ml crema in a shallow pan over low heat, whisking until smooth; keep warm.
From the canon — Salsa verde is built from tomatillos (Physalis philadelphica — not green tomatoes, an entirely different plant) combined with fresh green chiles (serrano or … Salsa verde — tomatillo preparation →
4
Warm tortillas over an open flame or in a dry pan until pliable; lightly brush both sides with oil.
5
Fill each tortilla with 60 g seasoned chicken mixture and 15 g Oaxaca cheese; roll tightly and place seam-side down in a baking dish.
From the canon — The corn tortilla is the foundational food of Mexican cuisine — a thin, round disc of nixtamalized masa cooked on an ungreased comal (flat griddle) until it … Tortilla — hand press, comal, and the puff →
6
Pour warm salsa verde cream over enchiladas; scatter remaining Oaxaca and all Queso Fresco on top.
7
Bake in a preheated 180°C oven for 18 minutes until cheese melts and edges bubble.
8
Garnish with remaining cilantro and drizzle with remaining 100 ml salsa roja; serve immediately with lime wedges.
IV
Sensory Tests
◇Where it lives or dies. The moment where enchiladas live or die is the tortilla conditioning — dip in warm salsa, place immediately on the rolling surface, fill, and roll before the tortilla stiffens. Work quickly with each tortilla.
Pillar V
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The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Sparkling wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year