Delicious green chile sauce.
Green Chile Chicken Enchiladas
Serves 4
Recipe By: Tyler Florence
12 tomatillos,husked and rinsed
2 jalapeno peppers, stemmed
1 onion,quartered
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes,juiced
3 poblano peppers
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
4 cup scanned chicken stock
1 Deli roasted chicken, about 3 pounds , boned, meat shredded
12 large corn tortillas
1/2 pound Monterey jack cheese, shredded
1 pint sour cream
Make the salsa: Put the tomatillos, jalapenos, and onion in a
saucepan with the vinegar and water to cover. Bring to a boil, reduce
the heat and poach until the tomatillos are soft, about 10 minutes.
Drain. Put the vegetables in a blender, add the cumin, and puree. Add
the cilantro, lime juice, and salt, and pulse to combine. Set aside.
Meanwhile, place the poblano peppers directly over the flame on a gas
stove and cook, turning with tongs, until the skin is charred and
blackened. (Or, if you have an electric stove, put the chiles on a
baking sheet and broil, turning with tongs, until the skin is
blackened.) Skin the peppers; then seed, core, and dice them. (see note)
Heat a 2-count of olive oil in a medium saucepan over medium heat.
Add the onion and cook until softened and caramelized, 5 to 7
minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook
1 minute. Then sprinkle on the flour and cook, stirring, 1 more
minute. Gradually pour in the stock, stirring constantly. Bring to a
simmer, stirring to make sure the flour doesn't stick to the bottom
of the pan; the liquid will thicken. Fold in the chicken, diced
peppers, and cilantro, and season well with salt and pepper.
To assemble the dish: Preheat the oven to 350 degrees F. Get your
self a large baking dish. Dip a tortilla into the tomatilla salsa and
put it on a cutting board. Put a big scoop of the chicken mixture in
the center, sprinkle with a little of the cheese, and roll the
tortilla like a cigar to enclose the filling. Use a spatula to place
it seam side down in the baking dish. Continue to fill all of the
tortillas and put them in the baking dish. Pour the remaining
tomatilla salsa over the top and sprinkle with the remaining cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top.
Serve hot with the guacamole and sour cream.
Recipe Notes
To save a little time you can chop the poblanos and saute them with
the onions.
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