Chicken Enchiladas with Tomatillo Sauce
Chicken
- 2 boneless skinless chicken breasts
- ¼ of an onion
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
Sauce
Enchiladas
- Bring a pot of water to a boil, add ¼ onion and salt
- Reduce heat and add chicken breasts and cook about 15 minutes or until no longer pink when cut
- Drain and set aside chicken to cool
- While the water is boiling, peel the tomatillos, then slice in half and place on a baking sheet lined with foil
- Peel the cloves of garlic and add to sheet
- Slice jalapeno lengthwise, and remove a portion of the seeds (this was perfect for a medium temperature salsa), add this to the baking sheet also
- Place under broiler for 5-7 minutes until skin of the tomatillos is blackened
- Combine tomatillos, garlic, jalapeno, onion, cilantro, lime juice, sugar and oil in food processor and pulse until ingredients are finely chopped and mixed, salt to taste
- Once cooled, shred chicken into a bowl, add cumin, chili powder, and about ¼ cup of the salsa
- Place 16 corn tortillas in the oven at 250, tightly wrapped in foil for 5 minutes to warm
To Combine
- Make an assembly line: tortillas, salsa, chicken, cheddar cheese, pan
- Spread about ½ cup of salsa to coat the bottom of the pan liberally
- Take each tortilla and spread about a teaspoon of salsa, chicken and cheese inside
- Roll gently, and place in pan seam side down, repeat for rest of tortillas
- Spread remaining salsa over the top of the enchiladas, and top with queso fresco
- Bake for 15-20 minutes at 350 degrees until cheese is melted, and just beginning to brown
- Serve topped with avocado, tomato and cilantro
No comments:
Post a Comment