"Plop-Plop, fizz-fizz, oh what a relief is it!" Is there anyone out there who is OLD enough to remember that? Alka-Seltzer's theme song from years ago...it's also the mister's theme song, especially after he eats ANYTHING that has more spice than water. I serve him Rolaids, Pepto-Bismol, or Alka-Seltzer right after his meal and before his dessert - just standard operating procedure. I don't think he needs it at all...but HE thinks he does! Weeny! This is a Tyler Florence recipe...now seriously girls, wouldn't you like to find Tyler with a red bow around his neck under your Christmas tree?!? I love everything that man makes - and this recipe is no exception. It's fork-tingling good...and, contrary to what the mister thought, it is NOT spicy - I'd give it a 2 on the spice meter - but a 10 for taste!
There are two steps to this recipe - well, two MAIN steps...the first is the Green Chile Salsa or Salsa Verde. Which, if you were short on time, you could buy but this is so much better than the bottled stuff and really it's not that hard and it takes about 10 minutes so give it a try. The second part of this recipe is the enchilada filling itself - and it would be perfectly fine for you to save some time by buying a deli-roasted chicken. So while it may look like it takes forever to make, I assure you, it does not!
I made these enchiladas for a youth activity at our church, I wasn't sure the kids would like them because they're not the traditional cheesey enchiladas they all order from Taco Bell ...but they ate every single one! I did leave some at home for our dinner or else they would have been eaten too!
Roasted Green Chile-Chicken Enchiladas - Adapted from Tyler Florence
Salas Verde:
12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 teaspoon groun cumin
1/2 cunch fresh cilantro leaves, coasrsely chopped
2 limes, juiced
salt
Filling:
3 poblano peppers (sometimes called Pasilla, they are not hot)
extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup flour
4 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
leaves from 1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper
12 large corn tortillas
1/2 lb. Monterey jack cheese, shredded or a combination of cheddar and Monterey Jack
Toppings: guacamole, sour cream, more salsa verde, optional
Make the salsa by putting the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt to taste, and pulse to combine. Set aside.
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (If you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core and dice them. (The peppers are not hot but the seeds are...make sure you wash your hands really well after touching them - and whatever you do, don't touch your face or your eyes!!! Aye-ChiWaaWaa!)
Heat about 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and the chopped peppers and cook until softened and carmelized, about 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan, the liquid will thicken. Fold in the chicken and cilantro and season well with salt and pepper.
To assemble: Preheat oven to 350 degrees. In a small frying pan, with a bit of butter or olive oil, quickly fry the tortillas for about 1 minute on each side, remove and set aside. Pour the salsa into a large baking dish. Dip a tortilla into the salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the most of the remaining tomatilla salsa over the top (reserve a bit for serving) and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the reserved salsa and with guacamole or sour cream. Serves 4, at 3 enchiladas a piece.
"The world is a tragedy for those who feel, but a comedy for those who think." ~ Horace Walpole
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One year ago today: Peek-A-Boo Baby Quilt
