Green Chili Chicken Enchilada Casserole
So, I have gotten really into learning how to cook over the past year or so. Because of my ever so slightly obsessive personality (I come by this honestly, trust me!) I can only cook with the aid of a recipe. None of that little dash here, little pinch there, let's see how it tastes business for me. Anyways, it seems like I am always e-mailing or copying recipes for y'all out there so I thought I would change it up a little. I am going to start posting the "best of" as I continue to try new recipes. I thought of it a little too late, but in the future, I will also try to take a picture of my new creation. Hope a few of y'all try them from time to time, and if you do, come back and comment on what you think.
So this tomatillo based enchilada recipe is excellent. Even Griffin enjoyed it - the green chilies are not spicy at all, so if you like some kick you should add it in. My only complaint about it is that there is a ton of kitchen gear required (pots, pans, blender...etc.) and with a small counter area and sans a dishwasher, it got a little complicated for me. Next time I make it, I am going to double the recipe and freeze one to pass on to a friend or use at a later date.
So this tomatillo based enchilada recipe is excellent. Even Griffin enjoyed it - the green chilies are not spicy at all, so if you like some kick you should add it in. My only complaint about it is that there is a ton of kitchen gear required (pots, pans, blender...etc.) and with a small counter area and sans a dishwasher, it got a little complicated for me. Next time I make it, I am going to double the recipe and freeze one to pass on to a friend or use at a later date.
Here is our first selection, found in the May '07 issue of Family Fun:
Green Chili Chicken Enchilada Casserole
Ingredients
For the Sauce:
2 pounds tomatillos
1 T. vegetable oil
1 c. chopped white onion
1/3 c. chopped cilantro, lightly packed
1 (4 ounce) can diced green chilies, drained
1 t. ground cumin
1 1/2 t. sugar
1/2 t. salt
1 1/4 c. chicken broth
1/2 c. whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 T. vegetable oil
3 c. shredded cooked chicken (can substitute beans, pork, beef, tofu, turkey, etc.)
1 1/2 c. grated Cheddar
1 1/2 c. grated Monterey Jack
1/2 c. finely chopped onion
1/2 t. salt.
Directions
-To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
-Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
-Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
-Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
-To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375 oven just until they’re soft and pliable, about 3 minutes.
-In a large bowl, combine the chicken, half of the cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add ½ cup of the sauce to the chicken mixture and toss to combine.
-Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place ¼ c. of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
-Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes.
Serves 6-8
12 (6-inch) corn tortillas
2 T. vegetable oil
3 c. shredded cooked chicken (can substitute beans, pork, beef, tofu, turkey, etc.)
1 1/2 c. grated Cheddar
1 1/2 c. grated Monterey Jack
1/2 c. finely chopped onion
1/2 t. salt.
Directions
-To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
-Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
-Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
-Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
-To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375 oven just until they’re soft and pliable, about 3 minutes.
-In a large bowl, combine the chicken, half of the cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add ½ cup of the sauce to the chicken mixture and toss to combine.
-Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place ¼ c. of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
-Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes.
Serves 6-8
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