Chicken Enchiladas With Roasted Tomatillo Chile Salsa

"This is a recipe from Tyler Florence that I'm filing here for safekeeping. He suggests serving it with Spicy Black Beans and Yellow Rice, so I'll post those, as well. I've served these dishes for friends on several occasions, with very good results (i.e., we LOVE it!)"
 
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Ready In:
1hr 15mins
Ingredients:
21
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Have been making this recipe for years. Glad it is on here so I know where to find it again. Great recipe when making a meal for a sick friend as it's enough for them & us!!! Also good if partially baked and frozen for a quick fix when you don't want to cook!
     
  2. Fantastic. Made it for a party and everybody had to have the recipe before they would leave. So good and totally worth the effort.
     
  3. Wonderful! I only cooked three but have lots of filling left. Will freeze and have then later. I used frozen tomatillos from my garden last year and the salsa was great. I did have to use two anaheim chilies instead of jalapenos. Will make many times in the future. Served with homemade refried beans for a wonderful meal.
     
  4. Two thumbs up!!! Even my picky husband liked them! We particularly liked the fact that they were unlike traditional enchilada recipes where you are required to dip the tortilla into hot oil prior to assembling. These had a nice, rich flavor without the added calories of the oil! I would serve these at a party using smaller sized tortillas.
     
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Tweaks

  1. Wonderful! I only cooked three but have lots of filling left. Will freeze and have then later. I used frozen tomatillos from my garden last year and the salsa was great. I did have to use two anaheim chilies instead of jalapenos. Will make many times in the future. Served with homemade refried beans for a wonderful meal.
     

RECIPE SUBMITTED BY

I'm a happy wife and mom with four terrific kids, two wonderful granddaughters, and a zoo of animals. Our family is split, which everybody living in the SEC should understand... half of our family is die-hard Auburn University fans, the other half are Alabama fans, but God bless 'em, we're still prayin' for 'em. During the day, I get the priviledge of working in a local non-profit agency, but when the workday is over, I enjoy cooking for my family and all our family and friends. I read cookbooks for fun, and am addicted to recipezaar!
 
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