Chicken Enchiladas With Roasted Tomatillo Chile Salsa Recipe

Name: Chicken Enchiladas With Roasted Tomatillo Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo, husked; 1 white onion, peeled, sliced, quartered; 4 garlic cloves; 2 jalapenos; 2 teaspoons ground cumin; 1 teaspoon salt; 1/2 cup cilantro, chopped; 1/2 lime, juice of; 2 tablespoons extra virgin olive oil; 1/2 medium onion, diced; 3 garlic cloves, chopped; 1 1/2 teaspoons ground cumin; 1/4 cup all-purpose flour; 2 cups chicken stock, storebought; 1/4 cup cilantro, chopped; 1 (3 lb) rotisserie-cooked chicken, from the deli boned, meat shredded (about 3 pounds); 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 10 large flour tortillas; 1/2 lb monterey jack cheese, shredded; 2 cups sour cream

Servings: persons

1 lb tomatillo, husked
1 white onion, peeled, sliced, quartered
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup cilantro, chopped
1/2 lime, juice of
2 tablespoons extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
1/4 cup cilantro, chopped
1 (3 lb) rotisserie-cooked chicken, from the deli boned, meat shredded (about 3 pounds)
1 teaspoon salt
1 teaspoon fresh ground black pepper
10 large flour tortillas
1/2 lb monterey jack cheese, shredded
2 cups sour cream

1
Preheat oven to 400 degrees F.
2
For the salsa:
3
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.
4
Enchiladas:
5
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.
6
Change the temperature of the oven to 350 degrees F and 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 and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). 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 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
7
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

2008

kcal

Calories

Fat

268

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb tomatillo, husked, 1 white onion, peeled, sliced, quartered, 4 garlic cloves, 2 jalapenos, and more.

Yes, Chicken Enchiladas With Roasted Tomatillo Chile Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Enchiladas With Roasted Tomatillo Chile Salsa

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