In Mexico, if you say “enchilada,” spicy stewed chicken filling with Salsa Verde is what many people think of first. This is the classic Mexican enchilada; hence I named it after the capital of the country. Mexico City or simply Ciudad, as it’s known south of the border, is in the center of Mexico and is the heart of the country.
While most enchiladas can be made up to 30 minutes before baking, enchiladas with Salsa Verde should be rolled, sauced, and baked immediately or the acid in the tomatillos will break down the tortillas.
Makes 12 enchiladas
2 cups Pollo Guisado, warm
12 spiced and softened corn tortillas (here)
3 cups Salsa Verde, warm
1¼ cups shredded Chihuahua or Monterey Jack cheese
1 pint sour cream
Preheat the oven to 425°F. Spray a 9 × 11-inch baking dish with cooking spray.
Place 2 tablespoons of the chicken in the center of a tortilla. Roll and place seam side down in the baking dish. Repeat until all the tortillas are filled, arranging them in the baking dish with ⅛ inch in between.
Pour ¼ cup sauce over each enchilada and sprinkle evenly with the cheese.
Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly.
Top each enchilada with about 2 tablespoons sour cream. Serve immediately.