Not sure why it’s taken us so long to share this recipe. We’ve been making these for four years now, ever since I forgot the roux-making step in a Tyler Florence recipe for chicken enchiladas and we discovered that they taste better lighter, i.e. without the flour.
They were also my first experience with tomatillos which I love for their citrusy green tang and the fact that they’re so pumpkin fat in their papery skins.
Our Whole Foods carries Tortillaland uncooked tortillas which taste homemade and speckle and warm immediately a hot nonstick skillet.
I serve these with sour cream and guacamole and a side salad of chopped romaine, grapefruit and avocado with a drizzle of olive oil, a squeeze of lime and a little sea salt and freshly-ground pepper. A margarita doesn’t hurt.
If you’re thinking about do-ahead meals, these freeze beautifully.
Enchiladas with Salsa Verde
Yield: Serves 6
Tomatillo salsa (can be made a day ahead)
1 pound tomatillos, husked
1 white onion, peeled, and sliced
4 garlic cloves, peeled
2 jalapenos, halved and seeds removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 a lime, juiced 1 tablespoon extra virgin olive oil (optional)
1 tablespoon of honey (optional)
Place first 4 ingredients (tomatillos through jalapenos) in a large pot and fill to cover with water. Bring to a boil over high heat and let simmer until vegetables are tender, about 12-15 minutes. Drain completely.
Combine cooked vegetables with remaining ingredients in the bowl of a food processor or a blender. Pulse until smooth. Season to taste with salt and pepper and extra-virgin olive oil and honey if needed. Let cool.
4 poached chicken breasts, shredded or
meat from one large rotisserie chicken
2 cups Monterey jack cheese, shredded
1 cup white cheddar cheese, shredded
12 flour tortillas
Preheat the oven to 350 degrees.
Combine the cheddar and Montery jack cheese in a bowl. Smear 4 tablespoons tomatillo salsa on the bottom of one large (13×9″) or two medium (8”) baking dishes.
In a large bowl, combine the chicken meat, 1-cup salsa and 1-1/2 cups cheese. Toss until mixed thoroughly.
Warm each tortilla briefly on each side in a nonstick pan before stuffing. Place 2-3 tablespoons of the chicken mixture into the bottom third of a tortilla. Using your hands, roll the tortilla like a cigar and place seam side down in the baking dish. Repeat with remaining tortillas, placing the finished enchilada close together until the baking dish is full.
Spoon the remaining salsa over the rolled enchiladas and top with cheese as desired. Bake until cheese is golden and bubbly, about 35 minutes.