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Chicken Enchiladas with Roasted Tomatillo Chile Salsa


  • Salsa

  • 1 lb tomatillo husked

  • 1 white Onion peeled, sliced, quartered or whole

  • 4 Cloves Garlic

  • 2 jalapeno chilli's

  • 2 teaspoons ground Cumin

  • 1 teaspoon Salt

  • .5 cup chopped Coriander leaves

  • .5 Lime juiced

  • Enchiladas

  • Extra Virgin Olive Oil

  • .5 medium Onion diced

  • 3 Cloves Garlic chopped

  • 1.5 teaspoons ground Cumin

  • .25 cup Flour

  • 2 cups chicken stock storebought

  • chopped Cilantro leaves

  • 1 deli roasted Chicken boned, meat shredded

  • 10 large Flour Tortillas

  • .5 lb Monterey Jack Cheese shredded

  • Salt and freshly ground black pepper

  • 2 cups Sour Cream

  • chopped Tomato and cilantro leaves, for garnish

  • spicy black bean recipe follows

  • yellow Rice recipe follows

  • Guacamole optional

  • Spicy Black Beans

  • 2 cups dried black beans picked over, soaked overnight

  • 3 tablespoons Extra Virgin Olive Oil

  • .5 medium Onion diced

  • 1 jalapeno chilli chopped

  • 2 Cloves Garlic chopped

  • 1 Bay leaf

  • Kosher Salt and freshly ground black pepper

  • Yellow Rice

  • 2 cups long grain Rice

  • 4 cups Water

  • 2 Cloves Garlic smashed

  • 1 tablespoon Turmeric

  • 1 teaspoon Kosher Salt

  • 1 Bay leaf


  • Salsa:

  • 1.

    Preheat oven to 400 degrees F.

  • 2.

    For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.

  • 3.

    Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.

  • 4.

    Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

  • Enchiladas:

  • 1.

    Heat a 2 count of olive oil in a medium saucepan over medium heat.

  • 2.

    Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.

  • 3.

    Add the garlic and cumin then cook for a further minute.

  • 4.

    Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.

  • 5.

    Continue stirring over a low simmer until the flour cooks and the liquid thickens.

  • 6.

    Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.

  • 7.

    Season, to taste, with salt and pepper.

  • 8.

    Change the temperature of the oven to 350 degrees F and begin assembling the dish.

  • 9.

    Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.

  • 10.

    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).

  • 11.

    Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.

  • 12.

    Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.

  • 13.

    Fold the tortilla over the filling and roll like a cigar to enclose it.

  • 14.

    Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas.

  • 15.

    Finally pour over some more of the salsa and top with the remaining shredded cheese.

  • 16.

    Bake uncovered for about 30 minutes until bubbly and cracked on top.

  • 17.

    Garnish, cilantro and tomato.

  • 18.

    Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

  • Spicy Black Beans:

  • 1.

    In a large pot, soak beans overnight covered in water by 2 inches.

  • 2.

    Drain and set aside.

  • 3.

    In the same pot, heat the olive oil.

  • 4.

    Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.

  • 5.

    Add the beans and cover with water by about 1-inch.

  • 6.

    Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender.

  • 7.

    Remove the bay leaf and discard.

  • 8.

    Taste the beans and season with salt and pepper.

  • Yellow Rice:

  • 1.

    Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat.

  • 2.

    Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.

  • 3.

    Remove from the heat and let sit, covered, for 5 minutes.

  • 4.

    Discard the garlic and bay leaf, fluff with a fork, and serve.

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