Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Chicken Enchiladas with Roasted Tomatillo Chile Sals A mixture of onion, monterey jack cheese, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a rather inexpensive recipe for fans of Mexican food. If you like this recipe, you might also like recipes such as Roasted Tomatillo-Chile Salsa, Roasted Tomatillo Chile Salsa Recipe, and Pork Tamales With Roasted Tomatillo-Chile Salsa.
Instructions
1
Watch how to make this recipe.
2
Preheat oven to 400 degrees F.
Equipment you will use
Oven
1
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
Ingredients you will need
Tomatillos
Jalapeno Pepper
Garlic
Onion
Equipment you will use
Baking Pan
2
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
Ingredients you will need
Vegetable
Equipment you will use
Food Processor
3
Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Ingredients you will need
Lime Juice
Cilantro
Cumin
Salt
1
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat.
Ingredients you will need
Olive Oil
Equipment you will use
Sauce Pan
2
Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
Ingredients you will need
Onion
3
Add the garlic and cumin then cook for a further minute.
Ingredients you will need
Garlic
Cumin
4
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.
Ingredients you will need
Shredded Chicken
Salt And Pepper
Chicken Stock
Tomatillos
Cilantro
Chili Pepper
All Purpose Flour
Salsa
Meat
5
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.
Ingredients you will need
Shredded Chicken
Tortilla
Shredded Cheese
Salsa Verde
Salsa
Roll
Equipment you will use
Baking Pan
Oven
Spatula
Bowl
6
Bake uncovered for about 30 minutes until bubbly and cracked on top.
Equipment you will use
Oven
7
Garnish, cilantro and tomato.
Ingredients you will need
Cilantro
Tomato
8
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Ingredients you will need
Salsa Verde
Black Beans
Sour Cream
Guacamole
Rice
9
In a large pot, soak beans overnight covered in water by 2 inches.
Ingredients you will need
Beans
Water
Equipment you will use
Pot
10
Drain and set aside.
11
In the same pot, heat the olive oil.
Ingredients you will need
Olive Oil
Equipment you will use
Pot
12
Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
Ingredients you will need
Jalapeno Pepper
Vegetable
Bay Leaves
Garlic
Onion
13
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.
Ingredients you will need
Beans
Water
14
Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Bay Leaves
Beans
15
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.
Ingredients you will need
Water
Rice
Equipment you will use
Pot
16
Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.