Tuesday, August 21, 2012

Green Enchiladas

I came across this recipe a few years back when I was looking for something that I could make using all of the tomatillos that my sister-in-law Britney gave me from her garden.  She had a particularly good harvest that year! 

This is, hands down, my favorite enchilada ever!  I love the green enchiladas at Cactus and Pesos, and these come pretty darn close.  Also, they taste even better the next day. Most things do. 

The roasted tomatillo salsa is so good that I always make more than the recipe calls for to have extra and sometimes make it on its own to have with tortilla chips or quesadillas.  It is pretty easy and so flavorful. 













  • 1 pound tomatillos, husked
  • 1 white onion, peeled and quartered
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup cilantro leaves
  • 1/2 lime, juiced

Preheat oven to 400 degrees F.

On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12 to 15 minutes.

Transfer the roasted vegetables to a food processor.

Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.


  • olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup flour
  • 2 cups chicken stock
  • cilantro
  • 1 rotisserie chicken, meat shredded (If you want your enchilada meatier, use the meat from 2 rotisserie chickens or add a couple of cooked chicken breasts.)
  • salt
  • freshly ground black pepper
  • 10 flour tortillas
  • 1/2 pound Monterey Jack cheese, shredded

  • sour cream
  • chopped tomatoes
  • cilantro

Heat olive oil in a medium saucepan over medium heat.

Add the onion and cook until soft and caramelized, about 5 to 7 minutes.

Add the garlic and cumin then cook for a further minute.

Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.

Continue stirring over a low simmer until the flour cooks and the liquid thickens.

Turn off the heat, add half of the roasted tomatillo salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.

Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees and begin assembling the dish.

Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.

Put a scoop of the shredded chicken-enchilada mix followed by a sprinkle of the shredded cheese in each tortilla.

Roll the tortillas and place seam down in the baking dish. 

Pour some salsa over the top of the enchiladas and top with the remaining shredded cheese.

Bake uncovered for about 30 minutes until bubbly and cracked on top.

Garnish with a dollop of sour cream, chopped tomatoes, and cilantro. 

Sourc: Tyler Florence 

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