Chicken Enchiladas with Tomatillo Salsa

Adapted from Tyler Florence via The Food Network

This Sunday meal is perfect for when you have leftover chicken. I made it simple by using a rotisserie chicken.

  • For the tomatillo salsa:
  • 1 pound tomatillos, husked and rinsed
  • 3 large garlic cloves
  • 1 medium yellow onion, peeled, trimmed and quartered
  • 1 jalapeno, trimmed and seeded
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 cup chopped cilantro leaves
  • Juice of 1 lime

  • For the enchiladas:
  • 1 tablespoons olive oil
  • 1/2 medium yellow onion, finely diced
  • 3 large garlic cloves, roughly chopped
  • 1-1/2 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 1-1/2 cup chicken stock
  • 1/2 cup chopped cilantro
  • 3 cups diced cooked chicken (see tips)
  • 6 large flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mild cheddar cheese
  • For serving:
  • 1 ripe avocado
  • 1 lime, quartered
  • 1/2 cup low fat sour cream

  • Preheat oven to 400 degrees F.
  • Place tomatillos, garlic cloves, onion and jalapeno on a baking sheet. Roast for 15 minutes, or until vegetables have begun to soften and edges are lightly charred. Remove the pan from the oven, then turn the temperature down to 350 degrees F.
  • Place the roasted vegetables in a food processor. Add the cumin, salt, cilantro and lime juice. Pulse until blended, but still a bit chunky.
  • In a large skillet, heat olive oil over medium heat. Cook the onion until translucent and just beginning to brown, about 8 minutes. Add the garlic and cumin and cook for another minute or two. The mixture will be quite fragrant. Add the flour to the pan, then the chicken stock in a slow stream while stirring. Allow the mixture to boil gently, then turn down the heat to low and simmer for a minute or two while the sauce thickens. Remove the pan from the heat and add 1/2 of the green salsa mixture, the cilantro and diced chicken. Taste for seasoning and add salt and fresh pepper, as needed.
  • To assemble the enchiladas, cover the bottom of a glass baking dish with a thin layer of the green salsa. Working with one tortilla at a time, spread a small amount of the salsa on one side. Add a few tablespoons of the chicken mixture along the center of the tortilla, add a pinch of Monterey Jack and another pinch of cheddar, then roll the tortilla up like a cigar. Place it seam side down in the bottom of the dish. Repeat using the rest of the tortillas. Spoon the remaining salsa over the top, then finish topping the dish with the remaining cheese.
  • Bake at 350 degrees F for 30 minutes. The cheese on top will be melted and slightly browned, and the filling should be completely heated through. Serve with avocado, limes and sour cream, if desired.
  • Quick Tips
  • 1. A 3-pound whole roasted chicken yields just about the right amount of meat for this recipe. I decided to take a shortcut and buy a rotisserie chicken for this purpose. If you want to roast the chicken yourself, I really like this Simple Roast Chicken recipe.
  • 2. The green salsa is not the least bit spicy. If you’d like more heat, add a second jalapeno and/or do not remove the seeds.

Preparation time: 45 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4 – 6

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