lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, July 8, 2011

Roasted Tomatillo Enchiladas

Roasted Tomatillo EnchiladasWhen 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
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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