Chicken and Tomatillo Enchiladas
Sauce
1 medium onion, coarse dice
3 cloves garlic, coarse mince
¾ lbs tomatillos, husked, rinsed, quartered
1 jalapeno, no seeds, coarse mince
1 t sugar
½ t salt
¼ cup cilantro
Filling
1 medium onion, diced
1.5 T ground cumin
½ t salt
1 lbs boneless skinless chicken thigh, cut into ¼-inch strips
½ cup cilantro, chopped
6 oz sharp cheddar cheese, grated
Assembly
12 six-inch corn tortillas
oil cooking spray
2 oz sharp cheddar cheese, grated
1 medium onion, coarse dice
3 cloves garlic, coarse mince
¾ lbs tomatillos, husked, rinsed, quartered
1 jalapeno, no seeds, coarse mince
1 t sugar
½ t salt
¼ cup cilantro
- Sauté onion to light brown.
- Add everything but the cilantro, cook 30 seconds, add 1/3 cup water, and simmer uncovered until tomatillos are softened, about 8 minutes.
- Transfer to blender with cilantro and puree until smooth.
Filling
1 medium onion, diced
1.5 T ground cumin
½ t salt
1 lbs boneless skinless chicken thigh, cut into ¼-inch strips
½ cup cilantro, chopped
6 oz sharp cheddar cheese, grated
- Sauté onion until brown
- Add cumin & salt and sauté for 15 seconds
- Add chicken and cook until chicken is done (165 for breast, 175+ for thigh). Use a touch of water to scrape up the bottom of the pan if needed (otherwise it will burn).
- Cool mixture then toss with cilantro and the cheese.
Assembly
12 six-inch corn tortillas
oil cooking spray
2 oz sharp cheddar cheese, grated
- Spray both side of the tortillas lightly and bake for 4 minutes at 300 degrees.
- Remove and raise temp to 400.
- Put roughly ¾ cup of sauce covering the bottom of a 9x13 baking pan.
- Use your hands to distribute filling over all tortillas. Form filling into a shape that makes sense, roll, and place in pan, seam side down.
- Spread the rest of the sauce on top, sprinkle with cheese
- Cover with foil, bake at 400 for 25 minutes.
Yield: 4 large servings
Source: Modified from Cooks Illustrated
Source: Modified from Cooks Illustrated
Category: Southwest/Mexican Modified 11/1/21