Roasted Green Chile-Chicken Enchiladas

Salsa Verde:
12 Tomatillos, husked and rinsed
2 Jalapeños, stemmed
1 Onion, quartered
Splash of white vinegar
Water
1 tsp Ground cumin
1/2 bunch Fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt

Enchilada Filling:
3 Poblano Peppers
Extra virgin olive oil
1 Onion, sliced
3 Garlic cloves, chopped
1 1/2 tsp Ground cumin
1/4 cup All Purpose Flour
4 cups Canned chicken stock (3 - 10 oz cans)
1 Deli roasted chicken (about 3 lbs) deboned and shredded
Leaves from 1/2 bunch cilantro, chopped
Salt and pepper
12 large Corn tortillas (or flour tortillas if desired)
1/2 pound Monterey Jack cheese, shredded

Guacamole
Sour cream

Make the Salsa:
1 Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice and salt and pulse to combine. Set aside.

2 Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers (after you char them put them in a sealable baggie for a few minutes, the skin should come right off); then seed, core, and dice them.

Make the Filling:
1 Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Sprinkle the flour over the top and cook, stirring 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers and cilantro and season well with salt and pepper.

Assemble Dish:
1 Preheat oven to 350 degrees. Get a large baking dish. Dip a tortilla into the tomatillo salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down into the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with guacamole and sour cream.

Recipe Source
Source: Food Network.com

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