chicken enchiladas with roasted tomatillo chile salsa |
|---|
roasted tomatillo chile salsa |
|---|
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 6 | large whole (3" dia) | Tomatillos | 1 | cup, sliced | Onion, chopped | 4 | cloves | garlic minced | 2 | peppers | jalapeno pepper (optional) | 1/2 | cup | cilantro, fresh, chopped | 1/2 | wedge yields | Lime juice, raw |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. transfer roasted vegetables and juices on the bottom of pan to food processor. Add cumin, salt, cilantro, and lime juice and palse mixture leaving a little chunky |
enchiladas |
|---|
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | olive oil, extra virgin | 1 | medium (2-1/2" dia) | Vidalia onion, diced | 3 | cloves | garlic chopped | 1/4 | cup | unbleached all purpose flour | 3 | tablespoons | cilantro, fresh, chopped | 2 | cups | Chicken broths | 1 | chicken, bone removed | roasting | 1 | teaspoon | salt, to taste | 1 | tablespoon | pepper, to taste | 10 | tortillas (approx 12" dia) | Tortillas, ready-to-bake or -fry, flour |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Heat olive oil in mediun saucepan over medium heat. Add onions and cook until soft and caramelized, about 5 to 7 minutes. Add garlic and cumin. Sprinkle flour and stir, so flour doesn''t burn. Stir until mixture thickens. Turn off heat add 1/2 of the roasted tomatillo salsa, add fresh cilantro fold in shredded chicken. season with salt and pepper to taste.
preheat oven to 350 degrees begin assembling the dish. take large baking dish and smear the bottom with some of the reserved salsa mixture.Dip and coat tortillas with salsa mixture, put a scoop of chicken mixture and sprinkle some cheese,roll tortilla like a cigar. pour remaining salsa over enchilladas and bake for 30 min. garnish with sour cream |
|
