Using the tomatillo salsa recipe as a base, we made these amazing Green Chicken Enchiladas. While a bit time consuming, the recipe makes more than enough to freeze half and reheats very well. If you plan to freeze, just leave off the cheese!
1/4 to 1/2 cup tomatillo salsa (for the chicken mixture), plus 1/4 for the bottom of the pan and about 1/2 to 2/3 cup for the top (under the cheese)
2 tablespoon 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 chicken stock
Chopped cilantro leaves
3 pounds boneless, skinless Chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
8 large Flour tortillas (we used the burrito sized ones)
1/2 pound Monterey Jack (or Mexican blend) cheese, shredded
2 cups Sour cream, if desired
Chopped tomatoes and cilantro leaves for garnish, if desired
Preheat oven to 350 degrees. Roast chicken in the oven for 30 minutes at 350 degrees F, or until cooked though. Let cool and then shred. Set aside. For more flavor, season the chicken with salt, pepper and cumin prior to roasting. While the chicken is roasting, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized , approximately 5 to 7 minutes. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn. Gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add 1/4 cup of the tomatillo salsa and some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
To make the Enchiladas, take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Mix the salsa, cheese and the chicken mixture together in a bowl. Put a scoop of the shredded chicken-enchilada mix in an Enchilada. Fold the tortilla over the filling and roll to enclose it. Place the tortillas in the baking dish and continue to do the same with all eight tortillas. Finally pour the reserved enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato, sour cream and guacamole if desired.
Perfect for a hot, summer evening.