The Whole Enchilada

The thought of a corn tortilla and red enchilada sauce is not a turn on for me, which is why I’ve never been an enchilada fan.  On the other hand, the idea of rolling up meat in a tortilla and baking it with lots of cheese is a big turn on, and so the search for an enchilada I would eat began …

So we know I don’t like corn tortillas, but I do love flour tortillas.  We also know I don’t like red enchilada sauce, but I do love salsa verde.  So, I figured if I took a few ingredients I know I like and modify how a traditional enchilada is made, I just might get lucky and find an enchilada I want.  Guess what?  It turned out perfect! 

Chicken Enchiladas with Salsa Verde

Salsa Verde:

10 tomatillos, husks removed and cleaned

2 jalapenos, stem removed and sliced down the center long ways

   (I leave the seeds so it is spicy.  If you do not want it spicy, remove the seeds 

    and/or use only 1 jalapeno)

1 large yellow onion, peeled and quartered

5 cloves garlic, peeled and left whole

1/2 of a bunch of cilantro

1 lime, juiced

1 ½ tsp. ground cumin

1 tsp. kosher salt

Extra virgin olive oil

Enchiladas:

2 tbsp. olive oil

1/2 medium yellow onion, minced

2 cloves garlic, minced

1 tsp. ground cumin

3 tbsp. cornstarch

2 cups chicken broth

1/4 of a bunch of cilantro, chopped

1 rotisserie chicken, meat removed and shredded

¼ tsp. kosher salt

¼ tsp. fresh ground black pepper

10 flour tortillas

8 oz. Monterey Jack cheese, shredded (It’s best to shred fresh cheese; don’t use the bagged stuff)

Directions

Make the salsa:

Preheat oven to 425 degrees.

On a large, rimmed baking sheet, place tomatillos, jalapenos, onion, and garlic on the pan, drizzle with olive oil and sprinkle with some kosher salt.  Bake for 25 minutes, until the skin starts to come away from the tomatillos and the veggies have brown spots. Place the roasted vegetables and any juices in the pan into a food processor. Add the lime juice, cumin, salt, and cilantro and mix until everything is well combined but still chunky, just a few pulses of the food processor will do.

Make the enchiladas:

Wrap tortillas in foil and place in the oven.  (Be sure to do this part, as it makes the tortillas more pliable and easier to work with when they are warm.  If you don’t warm them, they will break when you try to roll them up. You can, alternatively, heat each one over a burner to warm them up, but it saves time just throwing them all in the oven at once.)

Place olive oil in a medium saucepan over medium heat and let it get a little hot.   Add the onion and cook until soft, approximately 6-8 minutes. Add the garlic and cumin and cook for about a minute. Sprinkle in the cornstarch and stir for about 30 seconds.  Gradually add the chicken broth, continuing to stir until the liquid thickens. Turn off the heat, add half of the salsa verde and stir.  Add the shredded chicken, salt, pepper, and the chopped cilantro. 

Lower the heat of the oven to 375 degrees, remove the flour tortillas, and start assembling the enchiladas. In a large baking dish coat the bottom with some of the salsa verde. Spread a very thin layer of salsa verde over a tortilla.  Put a scoop of the chicken/salsa mixture on top of the tortilla followed by a sprinkle of the shredded cheese.  Fold the tortilla over the filling and roll to close it. Place the enchilada in the baking dish, fold side down, and continue to do the same with all of the tortillas.  Push enchiladas close together so they all fit.  When you are finished and your baking dish is full of enchiladas, pour the remaining salsa verde over the enchiladas and top with the remaining shredded cheese.  Bake uncovered for 35-40 minutes, until they are bubbly and golden brown.   I serve them with rice and sour cream.

Rice:

2 tbsp. canola or vegetable oil

1/2 small yellow onion, diced

2 cloves garlic, peeled, left whole and smashed with back of knife

1 small tomato, diced

1 cup long grain rice (not instant rice)

2 cups chicken broth

½ tbsp. dried oregano

½ tsp. kosher salt

¼ tsp. fresh ground pepper

In a medium saucepan, heat oil over medium heat.  Add onion and cook 2-3 minutes.  Add garlic and rice, stir to combine and cook for 3 minutes, stirring occasionally.  Add tomato and cook 1 minute longer.  Add chicken broth, oregano, salt, and pepper, bring to a boil.  Reduce heat and simmer covered (without ever removing the lid) on low heat for 18 minutes.  When rice is done, fluff with fork and serve.

 

Until next time...

Lady by the Bay