"The belly rules the mind."--Spanish Proverb

Roasted Tomatillo Chicken Enchiladas Recipe

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This recipe for Roasted Tomatillo Chicken Enchiladas, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Yaras

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ pounds tomatillos, husked and rinsed
1 large fresh poblano chile
4 to 6 garlic cloves
1 ½ tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for spraying the tortillas
1 white onion, chopped
¼ cup chopped cilantro
2 cups chicken broth, plus a little extra if needed
Salt
Sugar or agave syrup
About 2 ½ cups coarsely shredded cooked chicken
1 cup shredded Jack cheese or Chihuahua cheese
12 corn tortillas

Directions:
Directions:
On a rimmed baking sheet, spread out tomatillos, garlic, poblano, and the onion, sliced ½-inch thick. Slide the baking sheet as close as possible under a preheated broiler. After 4 or 5 minutes, when everything is blotchy-black and softening, turn the vegetables and roast the other side until everything is cooked through (they should be soft), while taking on an attractive bit of rustic char. Once the vegetables are roasted, set aside to cool down a little.

When the vegetables have cooled down enough to handle, slip the skins off the garlic and pull the stem off the chili. In a blender, combine the tomatillos (and any juice on the baking sheet), garlic, chili, onion, and a scant teaspoon salt, and blend everything to a coarse puree.

In a large pot over medium-high heat, heat the oil or lard. When hot, add the roasted tomatillo sauce base. Cook, stirring, until darker in color and thickened to the consistency of tomato paste. Stir in chicken broth and cilantro. Season the sauce with salt. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. If it is too tart, add a tablespoon or so of sugar or agave syrup. Keep warm over low heat.

Turn on the oven to 400°F. Spray or brush with oil on one side of the tortillas then stack them up, slip them into a plastic bag, fold it over and microwave them at 100% for 1 minute. Let them stand for a minute (to uniformly absorb the heat) while you stir a little sauce into the meat to moisten it. Stir in half the cheese. Then lay out the tortillas on the counter, top them each with a portion cup of the filling, roll them up and fit them into a 9 by 13-inch baking dish. Spoon the hot sauce over them. Sprinkle with remaining cheese. Bake at 400ºF degrees until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Stir ½ cup Mexican crema, crème fraiche, or heavy (whipping) cream for a creamy sauce before making the enchiladas

 

 

 

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