Friday, March 19, 2010

Recipe Rewind: Chicken Enchiladas With Roasted Tomatillo Salsa

We are visiting Andy's family this weekend for two reasons: our niece Savannah was selected to participate in a cotillion and Andy's dad turns 75 next week. Tonight we had a birthday fiesta to celebrate. My f-i-l loves Mexican food, so I decided to make this yummy recipe again. It takes a while to make, but it totally worth it and it makes a ton, so you'll have meals in the bank (freezer) for later. I served the enchiladas with Guacamole, Queso, Homemade Tortilla Chips, and For his birthday cake, Sir (his granddad name) requested Salted Caramel Cupcakes (I made these regular size, instead of mini). If you haven't tried them, you must!

Chicken Enchiladas
Olive oil
1/2 onion, chopped
3 garlic cloves, minced
1 1/2 tsp. cumin
1/4 cup all-purpose flour
2 cups chicken stock
1/4 cup chopped fresh cilantro
1.5 pounds chicken breasts, cooked and chopped
Salt and pepper to taste
10 flour tortillas
1 (8-oz.) Monterey jack cheese, shredded
Vegetable cooking spray
2 cups sour cream
Roasted Tomatillo Salsa

1. Sauté onion and garlic in hot oil until tender. Stir in cumin and flour. Cook 1 minute, stirring constantly. Gradually add chicken stock, stirring constantly, until mixture is thickened. Stir in half of tomatillo salsa, cilantro, and chicken; season with salt and pepper to taste.
2. Pour a small amount of tomatillo salsa into bottom of a lightly greased 13- x 9-inch baking dish coated with cooking spray. Spoon chicken mixture into center of each tortilla; sprinkle with shredded cheese. Roll up tortillas, and place, seam side down, in baking dish. Spread sour cream over top of enchiladas; top with remaining tomatillo salsa.
3. Bake at 350° for 30 minutes. Serve with additional sour cream.

Roasted Tomatillo Salsa
1 lb. tomatillos, husks removed
1 onion, cut into chunks
4 garlic cloves
1 jalapeño, seeds and membrane removed
2 tsp. cumin
1 tsp. salt
1/2 cup chopped fresh cilantro
Juice from 1 lime

1. Place tomatillos and next 3 ingredients on a foil-lined baking sheet.
2. Bake at 400° for 30 minutes.
3. Place tomatillo mixture and pan juices in food processor bowl; pulse until mixture is pureed. Pour into a bowl, and stir in cumin and remaining ingredients.

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