Enchiladas With Chilitomato Salsa Recipes

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.
• For the 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 flameproof 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.
• 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.
• 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.

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.

HAUTE COUTURE CHEESE ENCHILADAS WITH TOMATILLO SALSA

Steps:

• NOTE: To all residents of the Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company's Eola Jack, Rogue Creamery's Raw Milk Sharp, and Bellwether brand creme fraiche. Substitute accordingly.
• Preheat oven to 375 degrees. Have all your ingredients, cooking utensils and sauce pans ready for the enchilada preparation.
• Sauce: Place the whole tomatilllos, garlic, and chilis in sauce pan. Cover the tomatillos with water and bring to boil. Reduce heat and cook 5 minutes. Remove half of the cooking liquid and set aside. Drain the rest. Put the boiled ingredients, including the reserved cooking liquid, the onion, fresh stock, lime juice and salt in a blender. Blend the mixture until smooth and adjust seasoning if necessary. Set aside.
• Enchiladas: Grease a 13" x 9" ovenproof baking dish.
• Place 1 cup of the tomatillo salsa in a shallow bowl. Heat oil in a saute pan until hot. Quickly cook one tortilla at a time until softened, about 10 to 15 seconds. Place each softened tortilla in the bowl with the salsa to lightly coat each side. Place tortillas on a large cookie sheet until ready to fill with cheese. Repeat process until all the tortillas are cooked and sauced.
• Spoon 1/4 cup of the Monterey Jack cheese down the center of each prepared tortilla, roll up, seam side down and place in baking dish. Repeat. Once all the tortillas are filled, pour the remaining sauce over the enchiladas. Top with the grated sharp cheddar. Cover the baking dish with foil, and bake the enchiladas for 20 minutes. Remove the foil and bake another 5 minutes. Drizzle the enchiladas with creme fraiche. Garnish with lime slices and fresh cilantro sprigs.

SALSA ENCHILADAS

Steps:

• In 13x9x2 baking dish pour small layer of Salsa over the bottom of dish.
• Bowl mix cottage cheese,1 cup cheddar cheese, green onion and olives.
• Take about 1/4 cup of mixture and place inside a tortilla.
• Roll up and place in dish on top of salsa.
• Finish all the rest the same.
• Pour the rest of Salsa over the top of filled enchiladas.
• Add remaining cheese on top of enchiladas.
• Bake covered at 375 for 20-25 minutes.