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Thursday, May 17, 2012

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

I woke up this morning feeling a bit under the weather. At first I was hoping that I was only stuffed up from the ceiling fan running all night, but after all day with a sore throat and now a hacking cough, I have to face it....I'm getting sick! *sigh* I guess it's better to get sick now that the school year is almost over instead of waiting until it's my summer vacation and then deciding to get sick. So as I was roasting the jalapenos and garlic for this meal, I was praying that the spice or the garlic just might knock the sickness out of me. No such luck...but it was sure a great meal! Thanks to Tyler Florence over at Food Network for creating this dish. The hubby and I both agreed that this was a definite keeper!
Here is a link to the original recipe: Chicken Enchiladas with Roasted Tomatillo Chile Salsa

For  the Sauce:

1 pound tomatillos,husked
1 white onion, peeled, and quartered
4 garlic cloves, peeled
2 jalapenos, whole with stems cut off
2 tsp ground cumin
1 tsp salt
1/2 cup chopped cilantro
1/2 lime, juiced

For the Enchiladas:

1 Tsp olive oil
1/2 onion, diced
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/4 cup flour
2 cups chicken broth (canned)
Chopped cilantro
1 store bought rotisserie chicken, shredded
Salt/Pepper to taste
10 flour tortillas
1/2 pound jack cheese, shredded

Directions

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 mix until well combined but still chunky.

Meanwhile heat 1 tsp 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 one more minute. Sprinkle on the flour and stir to ensure the flour doesn't burn. Then gradually add the chicken stock. 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.
Decrease the temp of the oven to 350° and begin assembling the dish. Take a large baking dish, that has been sprayed with Pam,  and smear the bottom with some of the reserved tomatillo salsa. Pour the remaining tomatillo salsa into a shallow dish. Now take the flour tortillas and briefly flash them over the stove-top flame  Coat each hot 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 and roll it kind of like a burrito. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour the rest of the tomatillo salsa on top and top with more jack cheese. Bake uncovered for about 30 minutes until bubbly.

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