Steps:
- Directions Preheat oven to 400 degrees F. For the salsa: 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. 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, cilantro and tomato.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #mexican #chicken #meat #4-hours-or-less
You'll also love
M haseeb Khan
[email protected]Thanks for sharing this recipe!
Arovanti Shop
[email protected]I'll be making these chicken enchiladas again soon.
MD Monjil
[email protected]I would definitely recommend this recipe to others.
Henrico Rose
[email protected]The roasted tomatillo-chile salsa is a great addition to these chicken enchiladas.
Martin Chisholm
[email protected]These chicken enchiladas are perfect for a weeknight meal. They're easy to make and very flavorful.
TOSTOS official
[email protected]I'm not usually a fan of enchiladas, but these were really good!
Lisa Osei
[email protected]The chicken enchiladas were a bit dry, but the salsa helped to add some moisture.
Uzabumugabo celestin
[email protected]I love the way the roasted tomatillo-chile salsa pairs with the chicken enchiladas.
Ghulam Hashmi official
[email protected]The chicken enchiladas were easy to make and very satisfying. I'll definitely be making them again.
Haider ali Kamalia
[email protected]I'm not a huge fan of tomatillos, but the salsa was still very good.
Peter Mochache
[email protected]These chicken enchiladas were a bit too cheesy for me, but they were still tasty.
Anonymous Mac
[email protected]I love the combination of flavors in this dish. The chicken enchiladas are savory and the salsa is smoky and spicy.
Deepesh Ghosh
[email protected]The salsa was a bit bland for my taste, but the chicken enchiladas were still good.
Emmanuel Ofosu
[email protected]These chicken enchiladas were easy to make and very flavorful. I'll definitely be making them again.
Khyzerkhan 95
[email protected]I followed the recipe exactly and the chicken enchiladas turned out great. Thanks for sharing!
Gustoso Miele
[email protected]Delicious! The roasted tomatillo-chile salsa really makes this dish.
Kyle Gibson
[email protected]I've made these chicken enchiladas several times now and they're always a crowd-pleaser.
Shadie Kamiti
[email protected]The salsa was a bit too spicy for me, but the chicken enchiladas were still very good.
Maxwell Budiman
[email protected]I love the simplicity of this recipe. It's easy to follow and the end result is delicious.
Kaitlyn Hildebrand
[email protected]These chicken enchiladas were a hit with my family! The roasted tomatillo-chile salsa was the perfect balance of smoky and spicy.