¡Enchiladas excelentes!Posted: May 4, 2012
I’ve talked about my love for Mexican and Tex-Mex foods before, so with Cinco de Mayo tomorrow, I thought it would be fun to make something I haven’t. And something I’ve never made at home are enchiladas. I’m normally a quesadilla / fajita / taco kind of guy. But like most Mexican dishes, it’s just a variation on something else and is really simple to make. Rather than traditional tomato salsa I thought I’d also use a new vegetable (to me, at least) to make some a fresh, green salsa: tomatillos. If you don’t know what tomatillos are, they’re those small, green things that look like small, green unripe tomatoes – but they’re actually not even tomatoes. It’s also a really fun word to say. Tomatillos. Tomatillos. Say it with me now: TOM-a-TEA-ohs. Anyway … make yourself a Mexican feast and have a Happy Cinco de Mayo!
Chicken Enchiladas with Roasted Tomatillo Salsa
– 8 tomatillos, husked
– 1 large white onion, quartered
– 2 jalapenos, stems cut off
– 5 cloves of garlic, unpeeled
– 1 large handful of parsley
– 2 teaspoons of cumin
– 1 teaspoon of salt
– 1 lime, juiced
– ½ of a medium white onion, diced
– 3 clove of garlic, minced
– 1 teaspoon of cumin
– ¼ cup of flour
– 2 cups of chicken stock
– 3 roasted chicken breasts, shredded
– 6 corn tortillas
– 8 oz of shredded Monterrey Jack cheese
– Garlic salt
– Salt and pepper
– Olive oil
Heat your oven to 400º.
Place the tomatillos, quartered onion, jalapenos and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 15 to 18 minutes, until the veggies are soft and start to brown around the edges. Remove the garlic from the peel and then place the veggies into a food processor, along with any juices from the baking sheet. Add the parsley, cumin, salt and lime juice and pulse until it’s the consistent you prefer. (Adjust to taste with additional cumin and salt.)
Heat a skillet with a little olive oil over medium heat. Add the diced onions and cook until soft, about 5 minutes. Add the minced garlic and cumin, and cook 1 minute. Add the flour and then stir in the chicken stock. Continue cooking, stirring occasionally, until the flour cooks and the liquid thickens. Off the heat add half of the tomatillo salsa and the shredded chicken. Season to taste with garlic salt, salt and pepper.
Lower the oven to 350º.
Add a few spoonfuls of the salsa to the bottom of a large baking dish. To assemble each enchilada, add some of the chicken and salsa mixture to the center of a tortilla, sprinkle with cheese and then fold the tortilla over the mixture and roll like a cigar. Place enchilada seam-side down in the baking dish. Continue until all of the enchiladas are made. Pour the remaining salsa over the enchiladas and top with the remaining cheese. Bake uncovered for 30 minutes, or until bubbly. Let cool slightly and then eat.
Looking for a festive breakfast or brunch dish? Try huevos rancheros with chorizo. Mmm.