Roasted Tomatillo Salsa Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 236.0
- Total Fat: 6.2 g
- Cholesterol: 48.4 mg
- Sodium: 691.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.9 g
- Protein: 22.3 g
View full nutritional breakdown of Roasted Tomatillo Salsa Chicken Enchiladas calories by ingredient
Introduction
You can find Tomatillo's at your local grocery or the Mexican market (much cheaper than local grocery store). You can find Tomatillo's at your local grocery or the Mexican market (much cheaper than local grocery store).Number of Servings: 10
Ingredients
Roasted Tomatillo Chile Salsa
1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced
Enchiladas:
* 1/2 tbl to 1 tbl Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups low sodium chicken broth
* Chopped cilantro leaves
* 1 deli roasted chicken (about cups), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large corn tortillas
* 1 cup 2% Monterey Jack cheese, shredded
* Chopped tomatoes and cilantro leaves, for garnish
Directions
Directions
Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 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 broth 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 chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and beans. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the corn tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user KERIG1973.
Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 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 broth 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 chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and beans. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the corn tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user KERIG1973.