Chicken Enchiladas with Green Salsa

Recipe

Preparation minutes
Cook time minutes
ServingsServes 4-6
Episode41
87,436

Ingredients

    For the salsa:
  • 2 lbs Tomatillos (husked and washed)
  • 2 Medium Onions (roughly chopped)
  • 4 Cloves of Garlic (peeled)
  • 2-3 Jalapenos, roughly chopped (depending on how hot you prefer it )
  • Juice of 1 Small Lime
  • 4 tsp of Ground Cumin
  • 1 cup of Fresh Cilantro (roughly chopped)
  • Salt and Pepper (to taste)
  • For the Enchiladas:
  • 3 Tbsp of Extra Virgin Olive Oil
  • ¼ cup of Flour
  • 2 cups of Chicken Stock
  • 1 Medium Chopped Onion
  • 3 Cloves of Garlic
  • 1 3lb Pre-Cooked Rotisserie Chicken (meat shredded)
  • 2 tsp Ground Cumin
  • Salt and Pepper (to taste)
  • 2 Tbsp Fresh Cilantro Chopped
  • ½ lb Shredded Mexican Cheese Blend
  • 10 8” Flour Tortillas
  • Sour Cream to serve (optional)
  • Fresh Cilantro to serve (optional)

Preparation

    1) Preheat your oven to 350 degrees, place all the ingredients for the salsa in a 13 by 9 inch roasting pan and roast them for 35 minutes.

    2) Once the salsa mixture is ready transfer into a food processor and pulse until well combined but still a little chunky

    3) To make the enchiladas, preheat the olive oil in a large deep skillet over medium heat and sauté the onions and garlic until softened and translucent about 2 to 3 minutes, add the cumin and the cook with the onions and garlic for 1 minute.

    4) Turn your heat down to medium low and sprinkle in the flour and stir to insure that the flour doesn’t burn then gradually add the chicken stock to make a thick sauce this will take about 8 minutes. Turn off heat and add in 1/3 of the salsa, the shredded chicken and season with salt and pepper to taste. Add in the 2 tbsp of fresh chopped cilantro.

    5) Take the same roasting pan from the salsa and smear the bottom with 1 cup of salsa. Now take the flour tortillas and briefly flash them over the stove top burner (or put them briefly under a broiler if using an electric stove).

    6) To assemble the enchiladas coat each tortillas with 1 tbsp of salsa, scoop ¼ cup of the chicken mixture followed by a sprinkle of the shredded Mexican cheese blend. Fold the