I’m searching for the perfect – To. Die. For. enchilada recipe. Because of this, I’m up to try any enchilada recipe I can find.
This recipe is from Real Simple, May 2009.
Substitution made, noted below.
Zesty Chicken Enchiladas
1 tblsp canola oil
1 lb tomatillos (papery skins removed), chopped
1 onion (preferable white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
1/4 tsp cumin
kosher salt & black pepper
1 c heavy cream
2 to 2 1/2 lb rotisserie chicken, meat shredded
14.5 oz can diced tomatoes, drained
1 1/4 c grated Monterey Jack (5 oz)
8 6-inch tortillas – I used 10-inch tortillas
Heat oven to 400 degrees. Heat the oil in a large skillet over med-high heat. Add the tomatillos, onion, poblano, garlic, cumin and 1/2 tsp salt. Cook stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream and puree.
In a large bowl, combine the chicken, tomatoes, 1 c of the cheese, 1/2 c of the tomatillo sauce, and 1/2 tsp each salt and pepper.
Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9×13 baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
Top with the remaining sauce and cheese. Bake until beginning to brown 10 to 15 minutes.
I made this for our New Year’s Eve dinner (just a quiet night at home). I expected it to be much spicier than it was, and there was SO MUCH of the chicken mixture. I could have rolled two or three more 10-inch tortillas. I think to bump up the spice, I’d either roast the Poblano, add in a minced Jalapeno, or make the sauce the day before and let the flavors really ripen. I’d also bump up the cheese to at least a cup and a half. But all in all, it’s a great flavor and was so much fun to finally cut into a tomatillo!