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Tasty Tuesday: Chicken Enchiladas with Roasted Tomatillo Chile Salsa

November 2, 2010

[image found with original recipe HERE]

Taken from an episode of Tyler’s Ultimate, this is one of my most favorite meals! Beware it’s a bit more time intensive, but well worth it!! The warm flavors in the salsa and enchiladas help make this meal the perfect way to end a long day.

The Good Stuff Inside

Roasted Tomatillo Chile Salsa:

  • 1 pound tomatillos, husked (sometimes I’ll do 1/2lb tomatillos, and 1/2lb green tomatoes)
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Enchiladas:

  • Extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock, storebought
  • Chopped cilantro leaves
  • 1 deli roasted chicken (about 3 pounds), boned, meat shredded (you can also use boiled chicken breasts)
  • Salt
  • Freshly ground black pepper
  • 10 large flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded
  • Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

To make 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.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 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 half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350°F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. 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 like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 25-30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve with rice, black beans, sour cream and guacamole!

Wish everyday was Tasty Tuesday??

Check out FoodPress; it’s WordPress’ new feature of the best recipes the blogging world has to offer!

I’m looking forward to trying out some new, fun, simple recipes ASAP!

Have a Tasty Tuesday!

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2 Comments leave one →
  1. Priscilla permalink
    November 3, 2010 4:11 PM

    Mmm! I’ve been looking for a good chicken enchilada recipe, can’t wait to make this! :)

  2. November 4, 2010 3:04 AM

    This looks great I am putting it on the the list for next weeks dinner!

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