Monday, June 14, 2010

Chicken Enchiladas with roasted tomatillo sauce

I found this recipe on the sisters cafe.  I didn't change much, but after typing all my changes, I decided to just retype the recipe.   I'd probably give them a 4.5 star, but DH gives them a 5 and the 4 year old asked for seconds, so they get a 5 star.
I also made my own tortillas - sour cream tortillas today.  I'll post that next.

Roasted Tomatillo Chile Salsa:

  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos (both mine were on the large side, so I only added 1 and a half-could have added both though)
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1 lime, juiced


  • 1 Tablespoon butter
  • 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 
  • Chopped cilantro leaves
  • 1 container precooked chicken (about 1 lb-we grill ours, chop it and freeze it.)
  • 10 large flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded (I don't think I ended up suing this much.)
  • 1 cup sour cream 
  • optional toppings of choice - additional sour cream, guacamole, tomatoes, cilantro... (we didn't use any today, after making homemade tortillas, and a home made salsa for this recipe, that was all she wrote. :)

For the salsa:
Preheat oven to 400 degrees F.
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. (I seeded and veined my jalapenos first, but if your family likes spicy, you wouldn't need to.)  Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.  
Reduce heat of oven to 350.

For the enchiladas:
Meanwhile heat butter in a frying pan 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. 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, and fold in the shredded chicken meat  sour cream.

Spray a 9X13 pan with cooking spray.  Cover the bottom with some of the reserved tomatillo salsa. (If not using fresh tortillas, heat until pliable)  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. (oops, I forgot to do this, but would do it next time.)  Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Roll up and place the tortillas in the baking dish seam side down.  Pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes or until heated through and cheese is melted.  Garnish with cilantro and tomato if desired.

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