Crispy Green Enchiladas

 

These are a twist on your average; not overly saucy and because of this the flour tortillas crisp up a bit while baking.  I love the bright, citrusy flavor of tomatillos; and this quick, homemade green salsa is a quick pick-me-up for just about anything.  Try it on hamburgers, fish, roasted veggies or add just a bit of good quality olive oil for a lovely salad dressing.   If you have some extra time for a weekend dinner, I really encourage you to try making your own tortillas. It really is not hard and they taste so much better, plus you skip all those extra ingredients that you do not need.  Either way, please make these; your taste buds will thank you!

Ingredients:

1 to 1 1/2 lb chicken breast (diced into 1 inch chunks), you could also use ground chicken or turkey

6-7 tomatillos, slice in half

½ of a large sweet onion, sliced into 6 wedges

2 limes, one for the sauce and one for serving on the side

1 bunch cilantro, washed and trimmed from the main stems (reserve a few sprigs for garnish)

1 fresh jalapeño or the equivalent in pickled or canned jalapeño (remove the seeds for less heat)

1 clove garlic

1 Tbsp ground cumin

Salt and pepper

2 cups grated cheddar or pepper jack cheese

12 flour tortillas (either homemade or your favorite brand)

Sour cream for garnish

Instructions:

1. Heat an ungreased/dry skillet (cast iron is great for this) over medium heat. Add the cut tomatillos and onion wedges to the skillet, cut side down. Cook for about 5 minutes and then check for charring (you want this), then flip them all over and char the other side. You want the tomatillos to be really soft.  Add the garlic clove to the pan for the last couple minutes of cooking.

3. Scrape all of the tomatillos, onion and garlic into a blender and add the cumin, juice of one lime and the cilantro (reserving some for garnish).  Pulse/blend until smooth.  Pour about a cup of the sauce into a small bowl for serving as a garnish and set aside.

4. Using your same skillet, add a drizzle or spritz of oil and the chicken.  Season lightly with salt and pepper and sauté until cooked through. Pour the tomatillo sauce over the chicken and stir to coat.

5.  Preheat the oven to 375°.  Set up an assembly line with your tortillas, the pan of chicken/tomatillo sauce, grated cheese and a 9”x13” baking dish.  Lightly spritz the baking dish with olive oil.

6.  Take a tortilla and add a small scoop of the chicken mixture (about 2-3 Tbsp) in a line down the middle of the tortilla, sprinkle a bit of grated cheese (1 Tbsp) on top of the chicken and then gently roll the tortilla up and place seam side down in your prepared dish.  Repeat with remaining tortillas.  Sprinkle remaining cheese across the top of your enchiladas and place the pan in the oven. Bake for about 20 minutes or until the cheese is bubbling and the tortillas are beginning to crisp.

7. Serve with a bit of sour cream, a lime wedge, and a little sprinkle of fresh cilantro on top.

Muy delicioso, amigos!

Mix it up:

·         Make it vegetarian: substitute cubed, roasted potato, sweet potato or squash for the chicken. Or, try a blend of sautéed baby Portobello mushrooms, zucchini, & carrot. (Use a total of 4 cups of chopped veg)

·         Swap 1-2 pounds firm white fish for the chicken.

·         Make it GLUTEN FREE by using corn tortillas. Brush reserved cup of sauce (for garnish in main recipe) over enchiladas before baking.

Two Steps Back Ingredients:  Tomatillos, Cilantro, Onion, Jalapeños, Garlic