Mexican recipes
Chicken enchiladas in roasted tomatillo sauce
No ratings yet
70 min
Serves 4
Mexican
Ingredients
- For the sauce For the sauce
- 2 lb fresh tomatillos (husked and washed) 905 g fresh tomatillos (husked and washed)
- 1 medium yellow onion, sliced 1 medium yellow onion, sliced
- 3 fresh jalapeno chiles, stemmed 3 fresh jalapeno chiles, stemmed
- 2 tbsp vegetable oil 30 ml vegetable oil
- 3/4 cup chopped cilantro (leaves and stems) 180 ml chopped cilantro (leaves and stems)
- 1 1/2 tsp salt (or to taste) 7.4 ml salt (or to taste)
- For the chicken filling For the chicken filling
- 2 1/2 lb boneless (skinless chicken thighs) 1.13 kg boneless (skinless chicken thighs)
- 1/4 cup butter 60 ml butter
- 1/3 cup diced green bell pepper 80 ml diced green bell pepper
- 1 1/3 cup diced yellow onion 320 ml diced yellow onion
- 3/4 cup diced fresh (unpeeled tomatoes) 180 ml diced fresh (unpeeled tomatoes)
- 1 tsp minced garlic 4.9 ml minced garlic
- 1 tsp salt (or to taste) 4.9 ml salt (or to taste)
- 1 tsp ground black pepper 4.9 ml ground black pepper
- 1 1/2 tsp ground cumin 7.4 ml ground cumin
- 3/4 tsp dried oregano 3.7 ml dried oregano
- 3/4 cup whole (peeled canned tomatoes, pureed) 180 ml whole (peeled canned tomatoes, pureed)
- For the enchiladas For the enchiladas
- 3/4 cup vegetable oil 180 ml vegetable oil
- 16 to 20 (6-inch) corn tortillas 16 to 20 (6-inch) corn tortillas
- 1 lb Monterey Jack or mild cheddar cheese (grated) 455 g Monterey Jack or mild cheddar cheese (grated)
Method
Prepare the tomatillo sauce
Place tomatillos, onion, and chiles on a large roasting pan. Drizzle with 1 tablespoon of vegetable oil and roast over medium heat for approximately 10 minutes, turning occasionally.
Combine roasted tomatillos, chiles and onion in a blender together with the cilantro and salt and process until smooth. In a saucepan add the remaining oil and cook the sauce over medium heat for 5 minutes.
Make the chicken filling
Preheat oven to 350 degrees F.
In a saucepan over medium high heat boil the chicken thighs for about 20 minutes or until tender. Remove chicken thighs, drain and let cool. When cool enough to handle, shred them or cut them in 3/4 inch cubes. Set aside.
In a large saucepan or pot over medium heat, melt the butter. Add the bell pepper, onion, and fresh tomatoes and cook for about 5 minutes, or until soft. Add the shredded chicken thighs, garlic, salt, black pepper, cumin, oregano, and pureed tomatoes and continue cooking for 15 minutes. Set aside.
Heat the tortillas
In a large skillet, heat the vegetable oil to about 325 degrees F (medium heat). Using tongs, place tortillas in the oil, one at a time, and cook for 1 to 2 seconds per side, until soft (be careful not to fry the tortillas - the main reason for heating up the tortillas is to soften them). Place warmed tortillas on paper towels to absorb excess oil.
Make the enchiladas
Place an equal amount of chicken filling along the center of each tortilla. Roll up the tortillas and place in an oven-safe dish, one next to the other. Top with the tomatillo sauce and grated cheese. Bake for 5 to 10 minutes, or until the cheese melts.
Place tomatillos, onion, and chiles on a large roasting pan. Drizzle with 1 tablespoon of vegetable oil and roast over medium heat for approximately 10 minutes, turning occasionally.
Combine roasted tomatillos, chiles and onion in a blender together with the cilantro and salt and process until smooth. In a saucepan add the remaining oil and cook the sauce over medium heat for 5 minutes.
Make the chicken filling
Preheat oven to 350 degrees F.
In a saucepan over medium high heat boil the chicken thighs for about 20 minutes or until tender. Remove chicken thighs, drain and let cool. When cool enough to handle, shred them or cut them in 3/4 inch cubes. Set aside.
In a large saucepan or pot over medium heat, melt the butter. Add the bell pepper, onion, and fresh tomatoes and cook for about 5 minutes, or until soft. Add the shredded chicken thighs, garlic, salt, black pepper, cumin, oregano, and pureed tomatoes and continue cooking for 15 minutes. Set aside.
Heat the tortillas
In a large skillet, heat the vegetable oil to about 325 degrees F (medium heat). Using tongs, place tortillas in the oil, one at a time, and cook for 1 to 2 seconds per side, until soft (be careful not to fry the tortillas - the main reason for heating up the tortillas is to soften them). Place warmed tortillas on paper towels to absorb excess oil.
Make the enchiladas
Place an equal amount of chicken filling along the center of each tortilla. Roll up the tortillas and place in an oven-safe dish, one next to the other. Top with the tomatillo sauce and grated cheese. Bake for 5 to 10 minutes, or until the cheese melts.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.