Jenny Martinez Shares Her Cinco de Mayo Enchiladas Verdes Recipe
The JCPenney designer and cookbook author reveals her tangy tomatillo sauce secret
Popular Mexican-American chef Jenny Martinez—known for her millions of TikTok followers and a line of home goods at JCPenney—is sharing an authentic, crowd-pleasing dish from her cookbook with us. These chicken enchiladas showcase the tangy brightness of homemade salsa verde, where tomatillos are the star ingredient. “Look for them in specialty markets,” Jenny advises. With tender poached chicken wrapped in lightly fried corn tortillas and smothered in vibrant green sauce, this recipe delivers the comforting flavors of traditional Mexican cooking. It’s a dish that’s earned Jenny millions of fans—and it’s about to become your new family favorite.
Yields
Prep Time
Cook Time
Ingredients
- 3 lb. boneless, skinless chicken breasts
- 1 white onion, cut in half
- 1 garlic head + 2 garlic cloves
- 3 dried bay leaves
- 1 Tbs. salt
- 4 fresh poblano peppers
- 2 fresh jalapeños
- 8 green tomatillos
- 1 bunch fresh cilantro
- 2 Tbs. chicken bouillon powder
- 24 )6-inch) corn tortillas
- 2 cups shredded Monterey cheese
- Sour cream
- Fresh cilantro, chopped
Instructions
PrintBring medium-size pot water to boil over medium-high heat. Boil chicken with 1/2 onion, garlic head, bay leaves and salt. Cook until tender, 1 hr. Reserve 1 cup chicken broth.
In a dry, medium-size skillet over medium-low heat, char poblanos and jalapeños, about 3 min. per side. Once done, peel off charred skin, remove stems, devein and seed peppers.
Bring small saucepan of water to boil; boil tomatillos until just beginning to brown, about 8 min. Drain. Transfer peppers and tomatillos to a blender and add remaining garlic cloves, remaining 1/2 onion, cilantro, reserved chicken broth and chicken bouillon. Blend until smooth. Transfer mixture to medium, deep pan over medium-low heat and simmer sauce until it is slightly thickened, 10 min.
Heat oven to 350°F. Grease (9 x 13-inch) baking dish. Shred chicken in an electric stand mixer (or use fingers) and set aside. In medium-size pan over medium heat, heat oil. Check your heat by dipping wooden spoon into hot oil, if it sizzles, it’s ready. Lightly fry tortillas, one at a time, until soft, about 5 sec. per side. Once all are fried, dip tortillas one at a time in green sauce then lay flat on a plate. Put 2 to 3 spoonfuls of shredded chicken across the middle of the tortilla and roll it up. Repeat with remaining tortillas. Place enchiladas in prepared baking dish, arranged in 2 layers. Drizzle on remaining sauce and then sprinkle cheese evenly over top. Bake until cheese melts, 25 to 30 min. Serve topped with sour cream and cilantro.
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