This recipe looks complicated, but it’s really not. First, you make a roast salsa, then a sauce for the filling, then it’s all put together. Makes a bunch, and they freeze great. Delicious! Adapted from a Tyler Florence recipe.
Chicken Enchiladas with Roasted Tomatillo Salsa
Roasted Tomatillo Salsa:
- 1 pound tomatillos, husked
- 1 white onion, quartered
- 4 garlic cloves
- 2 jalapenos
- 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 ½ t ground cumin
- 1/4 c all-purpose flour
- 2 c chicken stock
- chopped cilantro leaves
- 1 deli roasted chicken, boned, meat shredded
- kosher salt
- freshly ground black pepper
- ~2 dozen white corn tortillas (*see Note)
- 1 pound Monterey Jack cheese, shredded
- garnish: sour cream, chopped tomatoes, black olives
Preheat oven to 400. On a baking tray, roast tomatillos, onion, garlic, and jalapenos, 20-25 min until a little scorched and slightly softened. Transfer vegetables and any juices on the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still a little chunky. Set aside.
Heat ~2T olive oil over med heat. Add onion and cook until soft and caramelized – ~5-7 min. Add the garlic and cumin; cook 1 min. Sprinkle on the flour, stir, and cook 1-2 min. Gradually add the chicken stock. Continue stirring over a low simmer until the liquid thickens. Turn off the heat, add ~1/3 of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and the shredded chicken. Season, to taste, with salt and pepper.
Set oven to 350. Smear bottom of 1-2 large baking dishes (I use 2 13×9 dishes) with some of the tomatillo salsa. Put a scoop of the shredded chicken-enchilada mix on top of a tortilla and roll up. Place in the baking dish and continue to do the same with all the tortillas. Finally, pour the remaining tomatillo salsa over the enchiladas, and top heavily with shredded cheese. Bake uncovered 30 min until bubbly. Garnish and serve.
*Note: Corn tortillas need to be fried first briefly in vegetable oil or they fall apart.