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Cooking 101
We've discovered a bunch of different ways to use our Chimichurri beyond just drizzling it on top of meat and fish (not that there's anything wrong with that!). This enchilada recipe does just that: we use the chimi to add flavor to the chicken, both before cooking it and then again, before stuffing the tortillas. The flavors work perfectly with the fresh salsa verde.
Chef Tip: Why not make double the salsa verde and save it to spoon over everything for the next few days?
1 lb boneless skinless chicken tenders or breasts, cut in half lengthwise
Olive oil
Salt
1 poblano pepper
1 lb tomatillos, husks removed, rinsed, and halved
1 bunch cilantro, chopped
3 jalapeño peppers, one sliced for garnish
2 garlic cloves, peeled and smashed
2 limes
10-12 corn or flour tortillas
1 cup cooked white or brown rice
1½ cups shredded cheese
Preheat the oven to 350°F
In a large bowl, toss the chicken with a glug of oil, a hefty pinch of salt, and about ¼ pouch of Chimichurri
Place the chicken and the poblano on a baking sheet lined with parchment. Bake for 20 minutes or so, until the chicken is cooked through
Meanwhile, cook the rice (LINK). To make the salsa verde: purée the tomatillos, ½ the cilantro, 2 jalapeños, garlic, juice of both limes, and a pinch of salt, until smooth
Once the chicken is cooked, cut it into shreds. Then remove the seeds from the poblano and cut it into slices
In a large bowl, make your filling by combining the shredded chicken, poblano, cooked rice, and another 1/4 pouch of Chimichurri. Then add half the cheese and the other half of the cilantro
Cover a large baking dish with salsa verde, reserving some for the later steps. Heat the tortillas in the oven for just a minute or so to make them flexible
Spoon a little of the chicken mixture down the center of each tortilla (don't overstuff!). Fold one end of the tortilla over the filling, then roll the enchilada over onto itself until you reach the other end of the tortilla. Place them, seam side down, into the baking dish. Pour more salsa verde over top of the enchiladas and then top with the remaining cheese
Bake for 15-20 minutes, until the cheese is melted and golden. Then garnish with the sliced jalapeño, more Chimichurri, and extra salsa verde
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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