- Yellowfin Tuna & Coconut Poblano Ceviche
- Roasted Red Pepper Guacamole
- Enchiladas Suizas
- Classic Margaritas on the Rocks
The moment you’ve all been waiting for (or should’ve been): The Enchiladas! These were so good that Branden and I fought over who got to have the leftovers (and we’re lucky there were any to begin with) and then Branden asked if we cold make them this weekend, too. Seriously, we’ve made a LOT of different enchilada recipes from scratch in this household and this one tops them all…by far. I think this particular recipe was a hit for two reasons: the roasting process for the sauce ingredients and the use of a rotisserie chicken instead of boring boneless, skinless chicken breasts.
I also liked this recipe because its easy. Yes, I said it, homemade enchiladas that are easy. Recipes that we’ve made in the past required literal hours slaving over tomatillo sauce and shredding chicken with two forks. Who needs it? This recipe requires you roast the veggies for the sauce (I did it all on one sheet pan) and pull chicken from a store-bought, already-cooked bird. And those are about the most labor-intensive parts of this process.
- 1 purchased roasted chicken (2-2 1/2 pounds)
- 12 oz. fresh tomatillos, husks removed
- 1/2 medium onion, cut into thin wedges
- 2 fresh jalepeno peppers
- 2 cloves garlic
- 1 14.5 oz. can diced fire roasted tomatos, undrained
- 3/4 cup pack fresh cilantro sprigs
- 1 cup Mexican crema or one 8 oz carton of creme fraiche or sour cream
- 1 TBS all-purpose flour
- 1/2 tsp salt
- 12 6″ corn tortillas
- 2 TBS vegetable oil
- 3 oz Chihuahua or Monterey Jack cheese, shredded (3/4 cup)
- Cilantro Sprigs
- Preheat broiler. Carve or pull meat from chicken. Using two forks, shred meat. Measure 2 1/2 cups of the chicken for this recipe. Save the remaining for another use.
- On a large baking sheet combine tomatillos, onion wedges, chile peppers, and garlic. Broil 3 inches from heat about 14 minutes or until tender, with black spots and pepper skin blisters, turning once during broiling. Cool slightly. With gloved hands, use a paring knife to peel as much skin from the peppers as possible; halve and seed peppers. Core tomatillos. Reduce oven temperature to 350° F; adjust oven rack to center of oven.
- In a blender, combine broiled vegetables, undrained fire-roasted tomatoes, and cilantro. Cover; blend until smooth. Add Mexican crema, flour, and salt. Cover and blend briefly until smooth.
- In a medium bowl combine shredded chicken and 1/2 cup of the tomatillo mixture. Spread about 1/2 cup of remaining sauce in bottom of 3-quart rectangular baking dish. Set aside.
- Lay tortillas on a backing sheet. Brush both sides of each tortilla lightly with oil. Bake for 2-3 minutes or just until softened. Remove from oven. Stack tortillas and wrap in foil.
- Removing one tortilla at a time, divide chicken mixtureamong tortillas, spreading evenly over each tortilla. Roll up tortillas. Arrange rolled tortillas, seam side down, in the prepared baking dish. Pour the remaining tomatillo mixture over tortillas. Top with shredded cheese. Bake, uncovered, about 25 minutes or until heated through and cheese starts to brown slightly. Let stand for 10 minutes before serving. If desired, garnish with cilantro sprigs.
I stuck to this recipe for the most part, but I did use a little extra garlic and added some crushed red pepper to the sauce for a little more heat. I also topped the enchiladas with more cheese than recommended because, let’s be honest, I LOVE me some gooey cheese! I wasn’t able to find Mexican crema at my grocery store, but I did find creme fraiche and it worked perfectly fine.
For those of you who are interested, here’s the nutritional info for the recipe as it reads (per enchilada): 357 cal., 23 g fat (9 g sat. fat), 108 mg chol., 736 mg sodium, 18 g carb., 3 g fiber, 22 g prot.