It took me a good 2 hours to decide what I wanted to make for dinner tonight. I had decided on tacos and gone to Sequoia to pick up my roast beef sandwich at lunch time when I realized that I could totally make chicken enchiladas with green sauce! I got back to the house, ate my lunch, and then found a recipe for the enchiladas. It is a Tyler Florence recipe. I don’t use his recipes very often but this is really incredible. The salsa seems like it will be too spicy if you eat it by itself but when it is blended with the other ingredients, it works out really well. I made the rice and I modified the beans. I used Pinto beans instead of black beans… also, I used canned beans and left out the jalapeno.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe courtesy Tyler Florence
Prep Time:15 min (it took me at least an hour to get everything prepped)
Cook Time: 45 min
Roasted Tomatillo Chile Salsa:
* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced
* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, store bought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional
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.
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.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Spicy Black Beans:
* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
The whole dish!
Rice and Beans!
The rice was kinda meh. I would make it with chicken stock instead of water. I halved the amount of rice and water the recipe called for but put the same amount of spices and stuff in and I still ended up with bland rice. The beans were a disaster if compared to the recipe. I fried up some onion and garlic and bell pepper I had. Then I added the beans but I didn’t drain them of all their liquid. It made them a little watery and I was worried that the liquid would be really salty so I added a cup of water to them. We just scooped the beans out with a slotted spoon and they ended up being pretty tasty. I had a total of 10 enchiladas by the time I finished making them. I served it with chopped tomatoes, cilantro, and sour cream. The Enchiladas actually were freakin awesome. I added a 12oz container of baby bella mushrooms diced and sauteed up with the onion and garlic for the enchilada filling. I will definitely make this again. I did it in front of the web cam, which is why I haven’t been posting much about cooking lately. I have been doing it live on the web cam for my friends instead! I am going to have to try to remember to take pics as I go along, even if I have the web cam on.