CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- For the enchiladas:
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
VEGETABLE ENCHILADAS WITH TOMATILLO SAUCE
This recipe is adapted from San Francisco Flavours. Although they do take some time to make, these enchiladas are a delicious way to get your veggies in!
Provided by cookiedog
Categories Black Beans
Time 1h25m
Yield 10 enchiladas
Number Of Ingredients 24
Steps:
- Tomatillo Sauce:.
- In a large saucepan, combine the water, onion, salt, and cayenne. Bring to a boil, reduce heat to a simmer, cover, and cook for 5 minutes, or until the onion is soft.
- Add the bell pepper, tomatillos, and chilies. Cover and simmer until the tomatillos are soft and have released their juices, about 10 to 15 minutes. Using an (immersion) blender or food processor, puree the mixture. Taste and adjust the seasoning. Add a little sugar if the sauce is too acidic.
- Filling: In a large skillet over medium-high heat, heat the oil and saute the red onion, salt and cayenne for 8 minutes, or until the onion is wilted. Add the garlic, bell pepper, zucchini, and cumin. Cook for 5 minutes. Add the mushrooms, corn, and beans. Cook for another 5 minutes until the mushrooms are soft and the corn is crisp tender. Stir in cilantro. Remove from heat.
- Putting it all together:.
- Preheat the oven to 400 degrees.
- Ladle 1 cup tomatillo sauce into the bottom of a 9x9 baking pan.
- Heat a tortilla on a comal or frying pan over medium-high heat until pliable. Lay the tortilla on a clean surface and spread 1 tablespoon sour cream down the center of the tortilla. Spread 3 tablespoons of the filling over the sour cream and then sprinkle with 2 tablespoons grated cheese. Roll the tortilla up and place seem side down in the baking pan. Repeat with all remaining tortillas. Ladle the sauce on top, sprinkle with cheese.
- Cover with foil and bake 20 minutes, or until the sauce is bubbling. Remove foil and bake 5-7 minutes more until cheese is browned. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 224.2, Fat 10.8, SaturatedFat 5.5, Cholesterol 24.1, Sodium 288.4, Carbohydrate 23.7, Fiber 4.8, Sugar 3.3, Protein 10.3
CHICKEN ENCHILADAS WITH TOMATILLO SAUCE
I found this recipe in a magazine and tried it and loved it. The tomatillos give the sauce a kind of citrous lime type of flavor. Very unique and different and very addicting.
Provided by Donna
Categories Mexican
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make the sauce, husk the tomatillos and rinse under warm water to remove stickiness and dirt. Broil on foil baking sheet 1 to 2 inches from heat, turning once. till soft and slightly charred, about 7 - 9 mintues.
- Heat oil in large skillet over med. heat. Add onions and saute about 5 minutes.
- Transfer tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt; puree till smooth.
- Return tomatillo sauce to skillet and cook over med. heat till thickened about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking till the sauce is slightly thickened and not watery, about 5 - 8 minute Add more salt if desired.
- To make enchiladas, brush both sides with oil and lay on cookie sheet in stacks of two. Heat in 375 over just until soft and pliable, about 3 minutes.
- In large bowl, combine the chicken, half of the cheddar. half of the monterey jack, the chopped onion and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
- Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place seam down in the dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle with the remaining jack and cheddar cheese on top of the casserole.
- Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 - 30 minutes.
Nutrition Facts : Calories 651.4, Fat 40, SaturatedFat 18.6, Cholesterol 134.5, Sodium 1179.2, Carbohydrate 37.5, Fiber 6.9, Sugar 10.2, Protein 37.8
TOMATILLO ENCHILADA SAUCE
This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!
Provided by drjwall
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
- Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
- Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g
HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS
This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile 'sour cream' for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups.
Provided by Taylor Chambers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
- Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.
Nutrition Facts : Calories 34.3 calories, Carbohydrate 7.4 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.4 g, Sodium 40.4 mg, Sugar 3.6 g
SQUASH ENCHILADAS WITH TOMATILLO SAUCE
Categories Cheese Bake Sauté Vegetarian Butternut Squash Tomatillo Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
- Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
- Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.
TOMATILLO ENCHILADA SAUCE
Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this bright green sauce on our Cheese Enchilada Casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.
Nutrition Facts : Calories 34 g, Fat 2 g, Fiber 1 g, Protein 1 g
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- Preheat oven broiler to low. Line a baking sheet with parchment paper or foil. (If using foil, spray with non-stick cooking spray.)
- Preheat oven to 400°F. Line a baking sheet with parchment paper and brush it with a small amount of olive oil.
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