Oh what to say about these…They are so delicious, worth the few extra steps needed to make them over the top. Roasting the vegetables is a step you really don’t want to skip, the flavor is complete Heaven. Also, corn tortillas are a must, don’t substitute flour, well unless it’s either that or you are not making them. And the little deep fry you give your tortillas… oh no my friend, that cannot be skipped no matter what. It’s that little step that keeps this from becoming a goopy mess.
For the Recipe:
1 lb. fresh tomatillos
1 onion, cut in half
2 jalapeno pepper, cut lengthwise and seeded
1 tbsp. olive oil
1 bunch cilantro, about 1 cup (if you are a cilantro hater just don’t use)
1 tsp. cumin
1 tsp. coriander powder
1 tsp. salt
1/2 tsp. pepper
1 whole chicken breast, cooked and shredded (I used a rotisserie chicken)
1/2 tsp. cumin
1/2 tsp. coriander powder
1 tsp. salt
1/2 tsp. pepper
1/2 c. sour cream
2 tbsp. heavy cream
1 c. Monterey jack cheese, shredded
9 corn tortillas
Preheat oven to 400 degrees. Place the tomatillos, onion, and jalapeno peppers on a baking sheet, drizzle with olive oil and roast for 20 minutes. Reduce oven to 350 degrees. Place the roasted vegetables in a blender, including the juice from the vegetables, as well as the cilantro, cumin, coriander powder, salt and pepper. Give it a good whirl, you want it to be nice and smooth. Taste for seasoning then set aside.
Prepare the filling by placing the shredded chicken in a bowl add all seasonings.
Next make the cream sauce. Simply mix the sour cream and heavy cream in a bowl.
Now on to the tortillas… heat enough oil in a skillet so you can easily place the tortillas in the oil. 350 degrees is a good temperature for this. You do not want to fry them until crispy, but you do want them to get a little stiff, but still pliable. Have your chicken handy so you can quickly fill them since they will stiffen a little bit more even after you take them out of the oil. The purpose of giving the tortillas a little fry is to keep them from getting all gloppy from the sauce.
Once you have fried a tortilla place it on some paper towels to absorb excess oil. Then you want to take about a good 1/4 cup of the chicken and place it on the tortilla, then roll it up. Place the enchilada in an 8″ by 11″ baking dish. Repeat with the other eight tortillas. Pour the green sauce over the top, drizzle with the cream sauce, then sprinkle with the cheese. Bake in the 350 degree oven for 25 minutes, until the cheese is nice and melted and everything is hot.
This doesn’t make a large batch, but I was using a rotisserie chicken that I had purchased and only made what I had enough chicken for. With a side of rice this amount would nicely feed three adults. Speaking of rice.. I served it with my almost Spanish rice.