Chicken Enchiladas with Roasted Tomatillo Chile Sauce

Heaven on a plate. That's what I'm calling this meal. De-licious!


I have two tomatillo plants growing in my garden but I don't have a lot of experience cooking with tomatillos. I've made the fabulous tomatillo ranch salad dressing that I could drink straight if you asked me to. I also love green enchilada sauce and once I realized it was prepared with tomatillos I decided to try and make some myself. Well, once I made this recipe the very next morning I planted four more tomatillo seeds. If my plants grow like I hope they will I'll soon be roasting tomatillos, making this sauce and freezing it by the quart. I have never tasted green enchilada sauce with such flavor as this. Can I gush with praise any more? It's divine! 

Chicken Enchiladas with Roasted Tomatillo Chile Sauce

Chile Sauce:

1 pound tomatillos, husked

1 white onion, peeled, sliced, quartered or whole

4 garlic cloves

2 jalapenos

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup chopped cilantro leaves

1/2 lime, juiced

Enchiladas:

Extra-virgin olive oil

1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

2 cups chicken stock, storebought

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large flour tortillas

1/2 pound Monterey Jack cheese, shredded

Chopped tomatoes and cilantro leaves, sour cream and guacamole for garnish (optional)

Preheat oven to 400 degrees F.

For the Chile Sauce:

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. (I loved the chunkiness of the sauce!)

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 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 with cilantro, tomato, any remaining tomatillo salsa and sour cream and fresh guacamole if desired.

*My Notes: I roasted the tomatillos, onions and jalapenos for 20-25 minutes or until they began to lightly brown. I also used the requested chile sauce ingredient amounts but it was not enough sauce to pour into the pan, coat the tortillas, include in the chicken veloute AND pour on top of the enchiladas. Once I realized this I used a bit of canned green sauce to coat the pan and the tortillas but the rest of the sauce I used was the chunky fresh tomatillo salsa.

Who Dished it first? Tyler Florence. Thank you, my Spanish food inspiration!