Mouthwatering Chicken Enchiladas with Roasted Tomatillo Chile Salsa
These enchiladas have been a favorite in my family for years. Feel free to change it up a bit by switching from flour to corn tortillas, depending on your mood."This is amazing stuff! I substituted my home canned tomatillo salsa and made it with corn and flour tortillas. I made it once as a "test run" then served it at a gathering at my house. I put jalepenos, shredded lettuce, sliced cherry tomatoes, and sour cream in serving bowls so folks could control their heat level. It was an absolute smash hit. I know that it's not exactly low-cal (LOVE that cheese!) but I'm always looking for unique ways to fix chicken and this was my first year of growing tomatillos so it has worked out perfectly.
" - luckygreen
Yield: 8 Servings Ready in 45 minutes
307 people trying soon
|Roasted; Tomatillo Chile Salsa:|
|2 poundtomatillos; husked|
|2 white onion; peeled, sliced, quartered or whole|
|4 teaspoonsGround cumin|
|1 cupchopped cilantro leaves|
|1 lime, juiced|
|2 tablespoonExtra-virgin; olive oil|
|1/2 mediumOnion; diced|
|3 garlic cloves; chopped|
|1 1/2 teaspoonGround cumin|
|1/4 cupAll-purpose flour|
|2 cupschicken stock; storebought|
|Chopped; cilantro leaves|
|3 poChicken; boned, skinless|
|Freshly; ground black pepper|
|10 largeFlour tortillas|
|1/2 poundMonterey Jack cheese; shredded|
|2 cupsSour cream|
|Chopped; tomatoes and cilantro leaves|
Mouthwatering Chicken Enchiladas with Roasted Tomatillo Chile Salsa Preparation
Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Transfer all but 1 cup of your tomatillo salsa to a serving dish or bowl for later, leaving that last 1 cup in the food processor. Take that last 1 cup of salsa and puree it to a fine enchilada sauce. Set enchilada sauce aside.
Change oven temperature to 350 degrees F.
Take 3 pounds of chicken and roast in the oven for 30 minutes at 350 degrees F, or until cooked though. Let cool and then shred. Set aside.
Meanwhile heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized , approximately 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add 1/4 cup of the tomatillo salsa and some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Turn oven back on & set to 350 degrees F. Begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas & put them briefly under the broiler. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour the reserved enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.
Serve hot with southwestern Rice, the tomatillo salsa, sour cream and fresh guacamole, if desired.
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