Tag Archives: chicken enchiladas

Roasted Tomatillo, Poblano, and Serrano Sauce (Over Chicken Enchiladas)

1 Jan
Chicken Enchiladas with Roasted Tomatillo, Poblano, and Serrano Sauce

Chicken Enchiladas with Roasted Tomatillo, Poblano, and Serrano Sauce

Happy New Year! This was one of those OMIGOSH recipes I came across when I decided to make my chicken enchiladas for my cousin that was in town visiting the other day. I happened to have a poblano pepper in the fridge, and wasn’t sure how spicy my cuz could take his food, so scaled down the serrano peppers and added a poblano. Boy howdy, was this tomatillo sauce so good over the enchiladas. The original recipe/method for the sauce came from Rick Bayless. I’ve made my own tomatillo sauce for years ever since my seester in Austin introduced me to cooking those green little gems, but I always boiled them in water or chicken broth. Roasting the peppers bring out an entire new flavor sensation, and then the additional step to “fry” the sauce in a cast iron skillet just put this over the top.

My camera’s battery went dead just as I was about to take a photo of the simmering sauce, dang it! It was so beautiful just bub-bub-bubbling away in the cast iron skillet. But my cousin was expected within the hour and had to get everything assembled and cooked, so you get a before and after shot of the tomatillo sauce. I made my usual chicken enchiladas for this, recipe here. I made and assembled the enchiladas before making the sauce, otherwise I’d be running around the kitchen like mad trying to do everything at once. You can also just make this sauce and chow down on it with tortilla chips as an appetizer. If you don’t have any New Year’s Resolutions for 2013, then add “Make that crazy-good roasted tomatillo sauce” to your list. Trust me.

Tomatillos, Serrano, and Poblano Ready to Roast

Tomatillos, Serrano, and Poblano Ready to Roast

Roasted Tomatillo, Serrano, and Poblano Sauce
(adapted from Rick Bayless’s Mexican Kitchen)

1 pound tomatillos (about 10 to 12)
1 serrano chile
1 poblano chile
1 tablespoon vegetable or canola oil
1 onion, chopped
2 teaspoons minced garlic
Juice of 1 lime
1 1/2 cups chicken broth, homemade from the chicken for the enchilada
1 cup fresh cilantro, finely chopped

Chicken Enchiladas Assembled

Chicken Enchiladas Assembled

Peel the husks from the tomatillos and scrub the sticky stuff off with a potato scrubber under running water.  On a large baking sheet, add the tomatillos and peppers and broil in the oven for about 20 minutes until the skins are blistered and the tomatillos have turned soft. Flip them over about halfway through. Remove from oven, and place the poblano in a paper bag and let sit for about 10-15 minutes. Meanwhile, cut the stem off the serrano pepper, slit it open and remove the seeds. Using tongs, add the tomatillos and serrano to a large blender or food processor. Cut and squeeze the juice from the lime into the blender. Now remove the poblano from the bag, chop off the stem, de-seed, and peel the skin off of it. Add it to the blender and pulse a few times until everything is chunky. Next, heat a large cast iron skillet to medium-high heat, add the tablespoon of oil, and cook the chopped onions until soft, about 10 minutes. Add the garlic to the skillet in the last few minutes of cooking. Now add the cooked onion and garlic to the tomatillo/pepper mixture, and blend until almost smooth. Add a little bit more oil back to the heated skillet turned down to medium heat, then pour the tomatillo sauce into the skillet. “Fry” the sauce for about 10 minutes, stirring often until it starts to thicken and darken. Next, slowly add the chicken broth, stirring occasionally, and cook for at least 10 or 15 more minutes until the sauce has thickened again and starts to bubble up like the hot mud springs at Yellowstone. Really!  Last, add the chopped cilantro and stir to combine. Now your wonderfully yummy roasted sauce awaits your enchiladas or chips. Or heck, just eat some right out of the skillet with a spoon. I did.

Chicken Enchiladas from Scratch (Mostly)

13 Jan

Chicken Enchilada Meal

This recipe is an old stand-by that I’ve made for years. When I have extra time, I make a homemade tomatillo sauce to pour over the top, but this recipe uses a canned sauce. (That’s where the “Mostly” comes in…) This is another one of those meals that you can make ahead of time and put in the fridge until you are ready for dinner. Make a small green salad and heat up some refried beans while it’s in the oven, and dinner is served! I’ve cheated a little today as I’d written this recipe up last year and submitted it to a group for a recipe book project, so you won’t find the list of ingredients at the beginning like I’ve done in the past.

I wracked my brain to see if I could think of an anecdote to go with today’s dish, and was close to pointing out that I’d never had any kitchen mishaps or adventures while making this meal, but then I remembered when I made this one time I had poured the chicken broth down the drain by accident! I pointed this out in my Homemade Turkey Broth column.

Chicken Enchiladas from Scratch (Mostly)

In a 2 quart pot, add two large skin-on chicken breasts, about a half an onion, a couple of carrots and celery tops. Cover with enough water about an inch over the ingredients.

Bring to a boil, then turn down and simmer about 40 minutes until chicken is done. Strain and reserve chicken broth. Let chicken cool and debone and chop up chicken into bite-size pieces.

In a mixing bowl, add chopped up chicken, a small can of chopped black olives, about a half a cup of finely chopped onion, about ¾ cup of shredded cheese (any kind), a teaspoon of ground cumin, half a teaspoon or so of ground New Mexico red chili powder, black pepper to taste, and enough sour cream to bind it together. Then slowly add some reserved chicken broth until it’s not so dry.

Rolled and Ready for Sauce

Spray both sides lightly of 10-12 small corn tortillas with spray olive oil, then put on a paper plate, cover with a paper towel and microwave for about a minute until they are soft and pliable.

Spoon the mixture into each tortilla and roll up and place in rectangular casserole dish seams down. Pour more reserved chicken broth over all. Pour a can of green or red canned enchilada sauce over all, or use homemade enchilada sauce. Top with enough shredded cheese (any kind) to cover. If you have another can of sliced black olives on hand you can top the cheese with those to make it “pretty.”

Bake in a 350-degree pre-heated oven for thirty minutes until bubbly. Take out and let sit for five minutes. Serve and enjoy with additional sour cream and avocado!

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