Green Light Tomatillos has a crisp acidity that gives salsa verde an invigorating zest.

Photo:

CHELSEA KYLE FOR STREET MAGAZINE, FOOD STYLING BY PEARLS, ACCESSORIES BY VANESSA VAZQUEZ

Kitty Greenwald

12. March 20, 2021, 10:34 a.m. Eastern time.

Chief: Diana Davila

Illustration:

Michael Hooverler.

Your restaurant: Mi Tocaya Antoheria, Chicago.

What she’s known for: Authentic Mexican cuisine, traditional and classic dishes from the region and their own creations, served with warmth and hospitality.

My mom makes them, and my aunt. My grandmother used to make them, says chef Diana Davila about enchiladas verdes, her first Slow Food Fast recipe. Corn tortillas envelop the filling of shredded chicken, sauteed onions and cotija cheese, all accompanied by a bright tomato salsa. Mrs. Davila garnishes it with a watercress salad and a spoonful of sour cream.

If you use grilled chicken, this dish is especially quick. After the meat is shredded, it is cooked with fried onions and a little broth. Mrs. Davila heats the tortillas on a coma (griddle) or in a skillet until they are soft and ready to be folded. You can also quickly heat up a batch of tortillas, wrapped in a tea towel, in the microwave.

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Salsa ties everything together, Davila said. When it comes together with chicken, cheese and sour cream, you get an incredible richness.

CHELSEA KYLE FOR STREET MAGAZINE, FOOD STYLING BY PEARLS, ACCESSORIES BY VANESSA VAZQUEZ

Ingredients

  • ¼ Sonnenblumenöl cup
  • 1½ medium-sized white sugar snaps, cut into thin slivers
  • Salt and freshly ground black pepper
  • 2 cloves of garlic, finely chopped
  • 2 pounds roasted or poached chicken, cut into pieces
  • 1,5 cup chicken stock
  • 1½ ounces Cotija cheese, loose
  • 6 Tomatoes, without skin
  • 1 Serrano chilli, steeped and halved
  • 1 Coriander, chopped, plus leaves and thin stems of ½ Strauß
  • 2 files
  • 1 bunch of chopped watercress
  • Extra virgin olive oil
  • Reheat 12 (6) corn tortillas until soft.
  • Fresh cream, to serve

Directions

  1. Put a large pan on medium heat and add the sunflower oil. Add half the chopped onions, season with salt and pepper and saute 3-5 minutes until translucent. Add the garlic and saute for 1 minute until fragrant. Stir in the chicken and pour in half a cup of broth. Simmer until the broth is almost completely cooked, 10 minutes. Stir in 1 ounce of crumbled cheese.
  2. Meanwhile, prepare the salsa: In a small sauce pan over medium-high heat, combine 1 cup broth and the tomatoes; bring to a boil and simmer until tomatoes are tender, 10 minutes. Put the tomatoes in a blender and save the cooking water. Place the chilli and chopped coriander in a blender and blend until smooth. Relax with a dash of tomato juice if necessary. Pour the salsa into a clean saucepan and cook over medium heat until the salsa has solidified, about 5 minutes. Season with salt and lime juice.
  3. Make a salad: Mix in the rest of the onions, watercress, cilantro leaves and stems, and the rest of the cheese. Add lime zest, enough lime juice and olive oil for a light coating, and salt to taste.
  4. Get the enchiladas: Working with one warm tortilla at a time, place a skinny ¼ cup of the chicken filling in the center. Pile the tortillas on top of the filling and the stuffed enchiladas on a serving platter or plate. Pour the hot salsa over the enchiladas until it smothers and surrounds the enchiladas. Garnish with lettuce and serve with sour cream either lengthwise or widthwise.

-Provided by Diane Davila.

-Kitty Greenwald is a chef, author and co-author of Slow Fires (Clarkson Potter).

To discover and find all of our recipes, visit our new WSJ recipe page.

Copyright ©2020 Dow Jones & Company, Inc. All rights reserved. 87990cbe856818d5eddac44c7b1cdeb8

Released in print on March 13, 2021 under the title Chicken Enchiladas Verdes.

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