You could poach chicken breasts for these enchiladas calories, as Amanda Hesser did when she first published this recipe in The Times in 2002, or you could use store-bought rotisserie chicken. After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers.

20could poach chicken breasts for these enchiladas, as Amanda Hesser did when she first published this recipe in The Times in 2002, or you could use store-bought rotisserie chicken. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer.

When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes. Pour the tomatillos into a food processor or blender and blend until smooth. Pour the sauce into a shallow bowl.

Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Repeat, lining up tortillas tightly in the dish.

Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema. Be the first to leave one.

Get recipes, tips and offers in your inbox. Opt out or contact us anytime. About UsNYT Cooking is a subscription service of The New York Times. You could poach chicken breasts for these enchiladas, as Amanda Hesser did when she first published this recipe in The Times in 2002, or you could use store-bought rotisserie chicken. After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers.

20could poach chicken breasts for these enchiladas, as Amanda Hesser did when she first published this recipe in The Times in 2002, or you could use store-bought rotisserie chicken. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer.

When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes. Pour the tomatillos into a food processor or blender and blend until smooth.

Pour the sauce into a shallow bowl. Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Repeat, lining up tortillas tightly in the dish.