Monday, June 13, 2011

Verde Chicken Enchiladas w/Tomatillo Salsa













Here's a tasty Mexican dinner treat.  I take a few shortcuts when making this, but you don't have to if you're a die-hard foodie.

To start, I make my own Tomatillo Salsa.  Shown are pictures of a tomatillo with and without the hull.

Here's what you will need..

Tomatillo Salsa
5to 6 Tomatillos
1/2 white onion, rough chopped
1/2 bunch Cilantro, stems removed
3 to 4 garlic cloves
1 Jalapeno, vein and seeds removed
2 tsp. salt
Juice of one Lime

In a medium sized pot, boil salted water.  Add tomatillos and cook until their bright green color turns dull and they've become soft.  While those are boiling, add onion, garlic, cilantro , and jalapeno to a food processor.  Pulse until texture becomes smooth, like a salsa.  Add salt and lime juice and pulse a little more.  Be sure to taste test this, you can always add more salt if you like.



For the enchiladas you will need:
1 cup of chicken stock
1 package of white corn tortillas (I bought a 30 count just in case I needed to fill extra)
1 package shredded chicken
1 package shredded Mexican Mix Cheese, Jack & Cheddar will do, too
1 (8 oz.) container of sour cream

Preheat oven to 350 degrees Fahrenheit.

In a sauce pan, pour chicken stock just to cover the bottom of the pan and keep it at a low simmer.  Add one tortilla at a time to soften it enough to be able to roll once you get the stuffing inside, otherwise they seem to tear easily.  As the tortillas soak up the broth, you may have to refill the pot.

Once tortilla is softened, set flat in an oblong casserole dish and stuff with a small mound of chicken...maybe a large spoonful.  Roll the tortilla up, seem side down and repeat process til you can't fit anymore on in the casserole dish.  Top with tomatillo salsa, then slather with sour cream.  Lastly, top with shredded cheese and bake in a 350 degree oven for about 20-25 minutes.  Serve with your favorite sides.  We always like rice and beans, but a salad & a crisp white wine would do nicely for a light summer meal.

As a side note, I've used the salsa recipe as is and served with chips.  It's a nice change to your typical tomato based salsas.  The tomatillo and lime flavors are very bright.

1 comment:

Mrs B said...

Hi! Newly (and a wee bit late!) following from Foodie Friday! Sweet blog! I L.O.V.E. enchiladas and those stuffed Mirlitons sound really yummy. I'll have to see if I can get them here in the North. I suppose I could think of something to sub if I absolutely had to.

Love to have you stop by and say hello sometime!

~Mrs B