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Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe

Posted on Mar 15, 2012 under Archives, Recipes | No Comment

Chicken Enchiladas

This week I am writing an article on Baja Fresh for my column on AOL. I started to wonder why I never cook Mexican food at home and decided to try out this yummy enchilada recipe with roasted tomatillo chile salsa. I had a bunch of extra roasted chicken on hand and this was a perfect way to use it up. The recipe came out great, here it is:

Roasted Tomatillo Chile Salsa

1 pound tomatillos, husked

1 white onion peeled, sliced and quartered

2 jalapenos

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup chopped cilantro leaves

1/2 lime juiced

ingredients for salsa

Preheat onion to 400 degrees. For the salsa, place tomatillos, onion, garlic and jalapenos on a baking sheet and roast for 15 minutes.

Roast the veggies for the salsa

Roasted veggies

Transfer the roasted vegetables and juices to a food processor. Add cumin, salt, cilantro and lime juice and pulse mixture until well combined but still chunky.

salsa

Enchiladas

Olive Oil

1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup flour

2 cups chicken stock

chicken, about 3 chicken breasts shredded

5 flour tortillas

1/2 pound Monterey Jack cheese, shredded

Heat olive oil in a medium saucepan over medium heat.

chopped onion and chicken

Add onions and cook until soft and caramelized, about 7 minutes.

caramelize onions and garlic

Add garlic and cumin and cook another 2 minutes. Sprinkle flour and stir and gradually add chicken stock to make a veloute. Continue stirring until liquid thickens.

Veloute

Turn off the heat and add half of the roasted tomatillo chile salsa. Fold in the shredded chicken.

salsa with chicken

Change oven temperature to 350 degrees. Take a large baking dish and place a little of the salsa on the bottom. Put a scoop of the shredded chicken salsa mix on top of the tortilla and top it with cheese.