Roasted Tomatillo Chicken Enchiladas |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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These enchiladas are amazing! I made this for a themed dinner party and the crowd went wild. They tasted as if we were at a mexican restaurant...without all the grease. It takes a little more time to prepare, but so worth it! NOTE: the first 8 ingredients are for the salsa. NOTE: This is a recipe by Tyler Florence. Ingredients:
1 lb tomatillo, husked |
1 white onion, peeled and chopped |
4 garlic cloves, chopped |
2 jalapenos, de-stemmed |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 cup fresh cilantro leaves, chopped |
1 lime, juice of |
1 tablespoon extra virgin olive oil |
1/2 medium white onion, diced |
3 garlic cloves, chopped |
1 1/2 teaspoons ground cumin |
1/4 cup all-purpose flour |
2 cups chicken broth |
1/2 cup fresh cilantro, chopped |
1/4 cup low-fat plain yogurt |
1 roasted deli chicken, pulled from the bones and shredded, we buy a pre-roasted chicken at the supermarket |
black pepper, to taste |
10 large flour tortillas |
2 cups colby-monterey jack cheese, shredded |
Directions:
1. For the salsa: Under the broiler and a watchful eye, place whole tomatillos, onion, garlic and jalapenos in a glass baking dish. As they start to turn black and roast, flip them over so all sides are covered. This only takes about 5 minutes. Transfer the roasted vegetables and any juices to either a food processor or blender and add cumin, salt, cilantro and lime juice. Pulse to desired consistency.
2. For the Enchiladas: In a medium saucepan, heat olive oil. Add onions and cook until soft, about 5 minutes. Add garlic and cumin and cook for another minute. Sprinkle on flour and then gradually add the chicken broth. Stir over a low simmer until the liquid thickens. Turn off the heat. Add half of the tomatillo salso, the fresh chopped cilantro, and the shredded chicken. Season to taste with black pepper.
3. Assembly: Change oven temp to 350. Smear the bottom of a large glass baking dish with salsa. Pour the rest of the salsa on a large plate. Take the tortillas and flash them over a stove top flame, or under the broiler so they get a little crispy. Place the tortilla on the plate of salsa, add chicken filling and cheese and then roll like a cigar. Place in the baking dish and repeat until the dish is full. Pour the rest of the salsa over the tortillas and top with the remaining cheese. Bake uncovered for 30 minutes. Enjoy!
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