Tomatillo and Cilantro Chicken Enchiladas
I am not a fan of enchiladas. There, I got that out of the way.
So, it's not something I make very often, something about a bad experience when I was pregnant and got really sick and then hated Enchiladas for the rest of the my life, which is really stupid since it's not the Enchiladas fault if I had morning sickness. LOL
But anyway, I don't really much care for them, but once in a while I'll be browsing the food blogs online and something will catch my eye, like these Chicken Enchiladas and I think what caught my eye was the cilantro cause I'm a nut for cilantro.
Care's Kitchen is a blog I just recently started following but boy does she have good stuff, check it out when you have a chance.
Now onto the enchiladas which have broken down the wall of fear I had built for so long....these are SO good. The Sauce is from Care's Kitchen, the rest of the method is adapted from the same post since it's pretty much just a how to on putting these together.
by Lourdes Castro, Simply Mexican - Epicurious October 2009
8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, chopped
Salt and black pepper
Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender
and purée until well blended.
Heat the oil in a sauté pan over medium heat.
When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed.
I used a whole chicken, cooked it up and set aside the broth for other recipes. I then let it cool down a bit and shredded it. I think I used about half of the chicken for these enchiladas.
Added the chicken to the sauce as specified above.
Then took out a tortilla, filled it with the Tomatillo and Cilantro Chicken mixture, rolled it up and placed it in a greased baking pan.
Repeat with the remaining tortillas.
Top them with shredded cheese of your choice, I used Mexican blend, then pour on the Enchilada sauce, I used a can of ready made Sauce but you could make Emeril Lagasse's easy homemade enchilada sauce.
Sprinkle on some more cheese, cover with foil and bake at 375 degrees for about 25 minutes. That's it.