SIMPLE ENCHILADAS VERDES #DINNER #EASYRECIPES
Alright, OK! Calling all my enchilada individuals to the table.
The present post is the fourth in our Feeding a Broken Heart arrangement, which is a gathering of presents implied on motivate you to make recuperating sustenance for the individuals you know, love, and care about. In case you're new here, I would love for you to realize that this arrangement was roused by our cute child Afton, his initial birth, his passing, and his positive would-have-been love of enchiladas. I'm his mother and I simply know these things.
My companion Melissa was the person who got me back on the enchilada train after pain eating (read: not eating) for half a month after we lost Afton. She brought over a little ish size container, because of our suspicious dread of cooler over-burden, of sweet potato dark bean enchiladas which are absolutely not what I'm demonstrating you today since she made it without a formula, and I can't attempt to recreate her virtuoso level eccentricity.
However, that made me think: shouldn't something be said about that simmered tomatillo enchilada goulash? The ones propelled from Bread and Wine (member connect), the ones I used to bring to my companions when they required some home-cooked love, the ones with the mystically scrumptious and zingy ROASTED TOMATILLOS? Wouldn't we be able to step those up into enchilada structure?
INGREDIENTS :
For the Roasted Tomatillo Sauce:
- 15 medium-sized tomatillos, husks removed
- 3 jalapeno peppers, ribs and seeds removed
- 4 cloves garlic, peeled
- 1/2 cup fresh packed cilantro
- 1 cup chicken broth
- 1/2 cup sour cream
- salt to taste
For the Enchiladas Verdes:
- 10 or so 8-inch tortillas – corn or flour will work
- 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites
- 1 lb. cooked chicken, shredded
- additional mix-ins like sautéed mushrooms, white beans, spinach, or whatever is striking your fancy
INSTRUCTIONS :
- Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.
- Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.
- Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.
NOTES :
- You can make this really low maintenance by just layering all the ingredients like a lasagna. It ends up more like a casserole and it’s very delicious. (See this recipe.)
- This makes a lot of sauce, so you might have 1-2 cups of sauce left over for later. Lucky you!
- Dipping the tortillas in hot water, hot oil, or the sauce real quick before rolling them up is always a good idea. Keeps everything nice and soft while baking.
For more detail : http://bit.ly/2KwyVSp
