Chicken Enchiladas with Roasted Tomatillo Chile Salsa

It's been recently pointed out to me that I've been slacking on my duty to post recipes here. It's not because I have lost the love...it's because Jenny Craig doesn't really accommodate my type of recipes. Though I think they should!

Anyhow, for the said person who was complaining (and I'm sure it was her husband who was complaining and not her. She seems so nice and docile unlike his grumpy self.) I give you one of my all time favorite recipes. It's quick and easy and oh so delicious. Not to mention created by my future husband (as soon as he dumps his current model like wife), Tyler Florence.


Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Courtesy of Tyler Florence, FoodNetwork
Serves 4



Photo courtesy of FoodNetwork

Roasted Tomatillo Chile Salsa (I totally cheat on this and buy two jars of the tomatillo chile salsa made by....um...er... someone...). The first time I made this I made the salsa and it was simple, but I found the jarred version just as nice.

• 1 lb tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 tsp ground cumin (I'm not a big cumin fan so I cut this in half)
• 1 tsp salt
• 1/2 c chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 tsp ground cumin (didn't even use the cumin in this)
• 1/4 c all-purpose flour
• 2 c chicken stock, store bought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded (You can also use left over chicken if you should have any after baking up a chickee)
• Salt and freshly ground black pepper
• 10 large flour tortillas
• 1/2 lb Monterey Jack cheese, shredded
• 2 c sour cream
• Chopped tomatoes and cilantro leaves, for garnish

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. or blender. 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 ( I had to look up what this was the first time I made it)

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 microwave them briefly like I did. You just need to make them plyable).

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. 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.