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Chicken Enchiladas with Roasted Tomatillo Chile Salsa (Tyler Florence) Recipe

Chicken Enchiladas with Roasted Tomatillo Chile Salsa (Tyler Florence) Recipe

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Chicken Enchiladas with Roasted Tomatillo Chile Salsa (Tyler Florence)

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Ingredients:

Serving

1 lb tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp ground cumin
1 tsp 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 tsp ground cumin
1/4 cup all-purpose flour
2 cups chicken stock , storebought
chopped cilantro leaves
1 deli roasted chicken (about 3 lb), boned , meat shredded
salt
freshly ground black pepper
10 large flour tortillas
1/2 lb monterey jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro leaves, for garnish
spicy black beans , recipe follows
yellow rice , recipe follows
guacamole , optional
2 cups (about 1 lb) dried black beans , picked over , soaked overnight
3 tbsp extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
kosher salt
freshly ground black pepper
2 cups long- grain rice
4 cups water
2 cloves garlic , smashed
1 tbsp turmeric
1 tsp kosher salt
1 bay leaf

Directions:

Enchiladas:
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.
Spicy Black Beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Yellow Rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7598.61 Kcal (31814 kJ)
Calories from fat	2016.86 Kcal
		% Daily Value*
Total Fat	224.1g	345%
Cholesterol	893.85mg	298%
Sodium	12355.9mg	515%
Potassium	17720.86mg	377%
Total Carbs	891.68g	297%
Sugars	60.06g	240%
Dietary Fiber	174.61g	698%
Protein	519.64g	1039%
Vitamin C	355.7mg	593%
Vitamin A	2.3mg	76%
Iron	77.3mg	430%
Calcium	3951.9mg	395%

Amount Per 100 g
Calories	135.85 Kcal (569 kJ)
Calories from fat	36.06 Kcal
		% Daily Value*
Total Fat	4.01g	345%
Cholesterol	15.98mg	298%
Sodium	220.91mg	515%
Potassium	316.82mg	377%
Total Carbs	15.94g	297%
Sugars	1.07g	240%
Dietary Fiber	3.12g	698%
Protein	9.29g	1039%
Vitamin C	6.4mg	593%
Iron	1.4mg	430%
Calcium	70.7mg	395%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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