Why go out for Mexican…when you can stay in & skip the wait? We’re not talkin’ tacos people. We are talkin’ enchiladas like your mama would of made. No can opener involved here. A fresh, key word “fresh,” creamy green sauce over chicken filled corn tortillas. Tomatillo sauce that is. And since tomatillos are one of the Seven Latin Power Foods, you can feel good about this one!!
Lets get cookin’…
(Disclaimer: These steps are not near as daunting as they may appear….bear with us as we do our best to walk you through this process and make sense…SOOO new to this “writing a recipe” thing!!)
For the Creamy Roasted Tomatillo Sauce you will need:
1½ lbs. of tomatillos (husks removed & cut into ¼ slices)
1 serrano pepper(seeded & cut in half-length wise)
1 whole yellow onion (peeled & quartered)
3 garlic cloves
½ tsp. salt
½ tsp. pepper
½ tsp. of garlic powder
1 tbs. olive oil
1/4 cup fresh cilantro
1/2 cup half & half
Once your done a roastin’ let it cool a bit then puree in a food processor or blender with the cilantro… (cilantro is also one of the Seven Latin Power Foods. Its good for detoxing which is good because we are about to add some cream up in here!)
Once its all nice and blended.. put the sauce in a skillet and add the half & half . (P.S….if you’re trying to be healthy…… don’t be. Simply get up the next day and drink a Glowing Green Smoothie).
Simmer on medium heat for 10 minutes stirring occasionally. Salt & pepper to taste…. and taste again just for fun with a chip.
For the Enchiladas you will need:
2 cups of shredded roasted chicken
1 cup monterey jack
1 cup cotija cheese (and lets just say this stuff is muy asombroso…stick with us we’ll teach you spanish)
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. cumin
1/2 cup of the awesome green sauce from above
12 corn tortillas (flour don’t fly with this dish)
1/2 cup of canola oil (optional, but we recommend this and you’ll see why)
To the shredded chicken, add the garlic, salt, cumin along with half of the monterey cheese, half of the cotija cheese, as well as a 1/2 cup of the creamy tomatillo sauce you’ve just made. Mix well. Set aside.
Heat the canola oil in a skillet and “soft fry” each corn tortilla for 5 seconds on each side then drain and pat excess oil with a paper towel. Repeat with all 12 tortillas. (you can save some calories here by steaming your tortillas in a wet paper towel in the microwave but we find the soft fry way method gives the best flavor…hot yoga tomorrow right??)
Now we’re ready to roll ’em up, roll ’em up, throw ’em in the pan. (yes, that’s a patty cake reference)
To Assemble the Dish:
Preheat oven to 350. Put a thin layer of the tomatillo sauce on the bottom of a 9×13 baking dish. Place a heaping tablespoon of the chicken mixture to center of corn tortilla and roll it up placing the seam side down. Repeat with the remaining tortillas.
Once you’re done rolling… cover enchiladas with the rest of the tomatillo sauce and top with the rest of the monterey jack and the rest of the cotija cheeses. Bake for 25 minutes or until cheese is melted and bubbly.
While its baking you can whip up some of this…
Creamy Lime Sauce Especial:
1/2 cup of sour cream
the juice of one lime
1 t cumin
1/2 t chili powder
1/2 t garlic powder
1/4 t salt
1/4 t cayenne (optional)
Mix all of above ingredients and store in a restaurant style squeeze bottle. Get creative with this. We like to do a zig zag pattern, with the sauce, across the enchiladas on each individual plate. Then garnish with a little extra cotija cheese and cilantro. Maybe a lime wedge ’cause your nice.