Chicken Enchiladas With Roasted Tomatillo Sauce Recipes

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
• Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
• Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
• Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
• Preheat oven to 400 degrees.
• Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
• Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1½ - 2 minutes. This makes them pliable.
• Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
• Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges. (The nutritional information below does not include the sour cream, romaine lettuce or avocado used to top the enchiladas.)
• Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
• Freezer-Friendly Instructions: The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.

ROASTED TOMATILLO CHICKEN ENCHILADAS

Steps:

• 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.
• 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.
• 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!

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• To make the sauce, husk the tomatillos and rinse under warm water to remove stickiness and dirt. Broil on foil baking sheet 1 to 2 inches from heat, turning once. till soft and slightly charred, about 7 - 9 mintues.
• Heat oil in large skillet over med. heat. Add onions and saute about 5 minutes.
• Transfer tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt; puree till smooth.
• Return tomatillo sauce to skillet and cook over med. heat till thickened about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking till the sauce is slightly thickened and not watery, about 5 - 8 minute Add more salt if desired.
• To make enchiladas, brush both sides with oil and lay on cookie sheet in stacks of two. Heat in 375 over just until soft and pliable, about 3 minutes.
• In large bowl, combine the chicken, half of the cheddar. half of the monterey jack, the chopped onion and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
• Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place seam down in the dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle with the remaining jack and cheddar cheese on top of the casserole.
• Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 - 30 minutes.

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA

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.