The first time I made these, I forgot to buy tortillas, and had to make them myself. This turned into an afternoon project for Groom and me. Turns out we kind of sucked at the first ten, but after that we got the hang of it, and now he raves about this recipe. This is a huge compliment from my future hubs, a Texas college graduate (not the longhorns, a different Texas school). So the cheats are buying the tortillas already made and using a rotisserie chicken instead of cooking it yourself. Let the nice people at your grocery store handle this part.
Stuff you Need
- Olive Oil (1 tbs)
- 1 pound tomatillos, skins removed, chopped
- 1 onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, diced (I always double garlic in recipes, so feel free)
- 3/4 tsp ground cumin
- kosher salt and pepper
- 1 Cup heavy cream ( can use greek yogurt here)
- rotisserie chicken shredded (use your fork and scrape at the lil guy)
- 2 14.5 cans diced tomatoes, drained
- grated Monterey Jack cheese. I'm sure there is a measure here, but I ignore that and add a lot. That's the official amount. Alot.
- 8 6-inch tortillas (I like blue corn, but use whatevs you like)
- pico de gallo or salsa - I always buy this after an unfortunate high school experience w/ homemade pico
I shop at Whole Foods, so they usually have tomatillos and fancy peppers, but I forgot to buy the pepper this time. Instead I tripled the cumin, threw in some hot Hungarian paprika, and a bunch of chili powder. It was still great. You can improvise with this recipe and not mess it up too badly. Skip the tomatillos and use green salsa if you don't feel like peeling them, or if you can't find them, or if you don't want to go back to the damn grocery store for the third time.
What to do with this stuff
- Heat oven to 400° F.
- Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes.
- Transfer to a food processor, add the cream, and puree. Ignore the weird color.
- In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 teaspoon each salt and pepper. Stir this all together. It looks a little gross, but will be great, I promise.
- Warm the tortillas according to the package directions.
- Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish.
- Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
- Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo
This recipe claims it makes enough for 4, but I find that it makes enough to feed Groom and I for a few days, so its more like 8 instead. Happy eating!
**This recipe is stolen from Real Simple, and called "Zesty Chicken Enchiladas, if you don't trust my measurments, and why should you.