Chicken Enchiladas · Salsa Verde
Creamy Salsa Verde Chicken Enchiladas
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Before you start
Gather your ingredients
Swaps for cream cheese
Instead of cream cheese
- Neufchâtel: The same amount. Lower in fat and a little softer.
- Mascarpone: The same amount. Richer, milder and softer, with less tang.
- Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
Swaps for sour cream
Instead of sour cream
- Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
- Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
- Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
Step 1 of 9
Heat the oven to 375°F (190°C) with a rack in the middle.
375°F
Step 2 of 9
In a mixing bowl, mash the cream cheese with a fork until smooth. Stir in the chicken, 1 cup cheese, cumin, garlic powder and cilantro.
Step 3 of 9
In a second bowl, the salsa verde, sour cream and broth until smooth.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 4 of 9
Spread 1/2 cup of the sauce over the bottom of a 9x13-inch baking dish.
Step 5 of 9
Spoon a heaping 1/3 cup of filling across the lower third of a tortilla, roll it up and lay it seam side down in the dish. Repeat with the rest, fitting them snugly.
Step 6 of 9
Pour the remaining sauce evenly over the top and sprinkle with the 1 1/2 cups cheese.
Step 7 of 9
Cover the dish with foil and bake.
375°F
Step 8 of 9
Remove the foil and bake until the cheese is melted and the edges are bubbling.
375°F
Step 9 of 9
Let , then top with green onions and sliced avocado.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidAll done
Enjoy!
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