The little brother requested chicken enchiladas for his birthday dinner, and although there are a few recipes that I really like, I decided to try something new.
I found this recipe by Tyler Florence on the Food Network website, and not only did it look good it had great reviews. As I was reading throguh the recipe it sounded a little familiar, and then I realized that Marci had posted it awhile back on her recipe blog, and gave it a rave review as well. I didn't need much more convincing that this was the way to go!
These were really delicious. The roasted tomatillo salsa had great flavor; I want to make some more just to eat with chips! I liked how the enchiladas were moist and saucy, without being "creamy". These are a bit time comsuming, but I would say its definitely worth it.
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
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
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
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.
*Note: I made the salsa the day before, and just refrigerated it until it was time to prepare the enchiladas. Definitely saved me some time!
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 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.
*Notes: I tripled the recipe for the salsa, followed the remaining directions as listed, and ended up with enough filling/salsa to make 16-17 enchiladas, using the flour tortillas. I would suggest at least doubling the salsa recipe so you're sure to have some leftover to enjoy!