We get lots of tomatillos in our farmshare in the fall, and salsa verde is what I always make with them. I'll branch out eventually, but in the meantime, the salsa itself is very versatile. You can eat it with tortilla chips as a snack, you can make a tortilla salad, you can serve it over roasted or pan-fried fish, you can slow-cook a pork shoulder in it, or you can make enchiladas. The kids won't come near a tomatillo with a ten-foot pole, but somehow they manage to eat their weight in chicken enchiladas. Go figure.
Make the salsa verde the day before so dinner comes together more quickly. If you have neither tomatillos nor time, you can substitute jarred salsa verde instead.
1-1½ lbs. tomatillos (about two pints)
1-2 chiles, like serranos or jalapeños
1 medium onion, chopped
1-2 Tbsp. chopped cilantro
Lime juice, to taste
½ tsp. kosher salt, or to taste
1 Tbsp. vegetable oil
1½ pounds chicken thighs
½ cup water
10-12 corn tortillas
½ cup shredded Cheddar cheese or Monterey Jack
Preheat the oven to 375°F.
Remove the husks from the tomatillos and rinse off the sticky resin in warm water. Cut the tomatillos in half and place them cut-side down in a baking dish along with the whole chiles. Roast until soft, 20 to 30 minutes. Let cool slightly so you can handle them comfortably. Remove the stems from the peppers and transfer them and the tomatillos to a blender or food processor. Add the onion, cilantro, lime juice, and salt. Puree until smooth. Add a little water if necessary to keep everything moving. (At this point, you can cover and refrigerate until ready to use.)
In a large frying pan, heat the oil over medium-high heat until hot and shimmering. Season the chicken with salt and pepper, and then brown the chicken on both sides in two batches. Remove the chicken to a plate and pour the salsa verde into the hot pan, stirring and loosening up all the browned bits from the bottom of the pan. Stir in 1/2 cup of water. Add the chicken back to the pan, bring to a simmer, cover with a lid, and reduce the heat to medium-low. Simmer until the chicken is cooked through and tender, about 15 minutes for boneless chicken breasts, a little longer for chicken on the bone. Remove the pan from the heat and transfer the chicken to a plate. Shred the chicken into bite-sized pieces and remove the bones, if any. Stir in a little salsa verde to flavor and moisten the meat. Season with more salt and pepper if necessary.
To assemble, spoon a thin layer of sauce on the bottom of a 9x13-inch baking dish. Wrap the stack of corn tortillas in a damp paper towel and gently heat them in the microwave for a minute or two until warm and pliable. One at a time, spoon a line of chicken down the center of a tortilla, fold the sides around the filling, and place seam-side-down in the baking dish. Continue until you run out of ingredients or space (any leftover chicken filling can be used in burritos for lunches). Spread the remaining salsa verde over the top, being careful to cover every square inch of the tortillas so they won't be dry. Sprinkle with shredded cheese. Bake 10 to 15 minutes until the cheese is melted and the enchiladas are heated through. Serve with sour cream and a salad of your choice.