Tomatillo Pork Enchiladas

Tomatillo Pork Enchiladas

12 corn tortillas
2 cups cooked pulled pork
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the pork with 1 cup of the cheese. Place a couple spoon fulls of the pork mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Enchiladas Suizas

I was instantly intrigued by the Enchiladas Suizas recipe from Recipes for Laughter.  I have always seen crema Mexicana in the dairy section of my grocer and I have always wanted to try it.  I ended up heavily adapting the original recipe, but I made sure to use the crema Mexicana and it didn't disappoint at all.  These enchiladas are deliciously rich.  I have included two alternate ways to cook the chicken, either in the crockpot or in the Instant Pot.  Either method works perfectly well, whichever is most convenient for you is the best choice.  Just be sure to choose to use crema Mexicana.

Enchiladas Suizas

1 pound boneless skinless chicken breasts
1 cup salsa verde

12 white corn tortillas
2 cups shredded Monterrey Jack cheese
¾ cup crema Mexicana
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 can green enchilada sauce

Instant Pot instructions:
Add the chicken and salsa to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.

Crockpot instructions:
Add the chicken and salsa to the crockpot, cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and return to the cooking liquid.

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan. Spread a tablespoon full of crema Mexicana on top of each rolled tortilla.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the enchilada sauce. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Instant Pot Enchiladas Verdes

I am not a huge fan of enchiladas made with a red sauce, but enchiladas with a creamy green sauce? A total obsession.  In researching my new Instant Pot, I saw all the ways you could make shredded chicken.  When I read that you could make deliciously tender chicken with only a can of enchilada sauce, I was intrigued.    I used my favorite sour cream green enchilada recipe and adapted it for the Instant Pot.  It made things incredibly easy and the chicken was amazing.  Way better than my usual go to of poaching the chicken and shredding it.  This recipe is quite generous with the sauce, so be very careful when pouring over the enchiladas.

Instant Pot Enchiladas Verdes

1 pound boneless skinless chicken breasts
1 can green enchilada sauce
12 corn tortillas
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Add the chicken and enchilada sauce to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Tomatillo Chicken Enchiladas

I have been obsessed with tomatillo salsa lately. I always seem to have a jar lurking in our fridge. I took my usual white chicken enchilada recipe and adapted it to include the leftover tomatillo salsa I had. If I hadn't, I would have eaten my weight in chips and salsa. These enchiladas are super simple and come out perfectly. Miss F and I are huge fans, C isn't as enthusiastic.  I can admit fully that I polished off the entire pan for lunch the next day.  I just heated them up straight in the pan and ate them all.  Oink oink.

Tomatillo Chicken Enchiladas

12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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White Chicken Enchiladas

I don't love enchiladas usually. Miss F and C are both huge fans and so is my father. I made a few meals to take to my parents to have while she recovered from hip surgery and I knew enchiladas would be perfect. C prefers the plain old cheese enchiladas, but I loved these. The sour cream sauce was amazing, I will use it again to top chicken and spinach flautas. I poached the chicken breasts in water seasoned for the shredded chicken component with cumin, garlic powder, salt and pepper.  I adapted the recipe from Mom, What's for Dinner.

White Chicken Enchiladas

12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and chiles. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Roasted Tomatillo Enchiladas

When I saw that this week's theme for the recipe swap was Mexican, I knew I needed to participate. Since moving to Houston, I have learned that Mexican food is one of my most favorite foods, specifically, TexMex. I submitted my Baked Chimichangas with Deluxe Tomatillo Sauce and I was lucky to get a tomatillo recipe back in exchange, Roasted Tomatillo Enchiladas from Christine's Kitchen Chronicles.  I will admit that I was intimidated by using fresh tomatillos, but it was so much easier than I thought it would be.  I doubt I will ever use canned again.  These enchiladas had all the flavors that I love and they did not disappoint.  Be sure to check out A Taste of Home Cooking for the Mexican recipe swap roundup in the future.

Roasted Tomatillo Enchiladas

For the chicken:
2 boneless, skinless chicken breasts
3 tablespoons olive oil
2 cloves garlic, chopped
1 jalapeno, chopped
1/3 bunch of cilantro,
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Mexican oregano
¼ teaspoon cayenne pepper
2 tablespoons lime juice - added about an hour before cooking

For the enchiladas:
1 tomato, diced
1 avocado, diced
¾ cup shredded Mexican blend cheese
8 corn tortillas, warmed

Creamy Roasted Tomatillo Sauce :
10 small/medium tomatillos; remove husks and wash; cut into halves or quarters
2 jalapenos, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
Olive oil
Salt
1 cup cilantro, thoroughly washed
1/2 cup sour cream
Dash of salt

Combine chicken with marinade ingredients (except lime juice) in a large bag or bowl. Refrigerate at least 4 hours, adding the lime juice during the last hour. After removing the chicken from the marinade, sauté it until golden brown on all sides. Shred the chicken, or chop it up into rough cubes. In a bowl, combine cooked chicken, tomato, avocado, and ¼ cup Mexican blend cheese. Coat the bottom of a baking dish with some of the tomatillo sauce. Take a tortilla shell, dip both sides in the tomatillo sauce, then add some of the chicken mixture. Roll it and put into the baking dish, seam side down. Continue until you have filled the casserole dish, making sure the enchiladas are tightly packed together (but not overlapping). Spoon the tomatillo sauce over the enchiladas, and finish with a sprinkling of shredded cheese. Cover and bake at 375 for about 25 minutes, or until hot and bubbly.

For the Creamy Roasted Tomatillo Sauce
Combine the first 5 ingredients in a baking dish. Roast on 450 degrees for about 20 minutes, or until tomatillos are tender. In a pot, add roasted veggies, cilantro, and the salt. Mix everything together and then puree using an immersion or regular blender. Add the sour cream and stir thoroughly. Let lightly simmer until you are ready to assemble your enchiladas, stirring occasionally.

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