CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
This is a recipe from Tyler Florence that I'm filing here for safekeeping. He suggests serving it with Spicy Black Beans and Yellow Rice, so I'll post those, as well. I've served these dishes for friends on several occasions, with very good results (i.e., we LOVE it!)
Provided by SLTowne
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- Enchiladas:.
- 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.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
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Emon Miyazi (Monabai)
[email protected]I didn't like the flavor of the roasted tomatillo-chile salsa. It was too tangy for my taste.
Mafus Miah
[email protected]These enchiladas were just okay. I've had better.
Rana Mohsin Ali
[email protected]I would have liked the salsa to be a bit spicier. Next time, I will add a few more jalapeños.
Jayelynn Wilcox
[email protected]These enchiladas were delicious, but they were a bit too time-consuming to make. I would only make them again for a special occasion.
Subna Mhia
[email protected]I will definitely be making these enchiladas again. They were a hit with my family and friends.
Jeffrey Terry
[email protected]I loved the way the chicken and salsa complemented each other. The enchiladas were flavorful and satisfying.
dragon playz roblox
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought salsa, which made it even easier.
Tata OldG
[email protected]I had some trouble finding tomatillos, but I was able to find them at a local Latin grocery store. The salsa was worth the effort, and the enchiladas were delicious!
Ruby Joy koko
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I will definitely be making them again, but I will use a milder salsa next time.
Itx Piku
[email protected]I loved the roasted tomatillo-chile salsa! It was the perfect topping for these enchiladas.
cheehee mint
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the salsa was flavorful. I will definitely be making these again.
catherine Namuddu
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Sayem on fire
[email protected]These enchiladas were easy to make and turned out great! The salsa was especially good, and I loved the way it paired with the chicken.
Us man Saroya
[email protected]I loved the combination of flavors in this dish. The roasted tomatillo-chile salsa was tangy and smoky, and the chicken was tender and juicy. I will definitely be making this again!
Waleed Bhai
[email protected]These enchiladas were a hit with my family! The roasted tomatillo-chile salsa was the perfect topping, and the chicken was moist and flavorful. I will definitely be making these again.