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.
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.
BigOven Tip: Easily make this ahead of time! The tomatillo salsa and roasted chicken can be made up to 24 hours in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (610g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 550 (53%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||81 %|
|Saturated Fat 24.9g||125 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 201.3mg||62 %|
|Sodium 1124.4mg||39 %|
|Potassium 1149.9mg||30 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 60.7g|
|Protein 53.1g||76 %|
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Calories per serving: 1030
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