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Chicken Enchiladas with Tomatillo Sauce
For Tomatillo Sauce:
- 1 tbsp. olive oil
- 1 medium yellow onion, roughly chopped
- 3 medium garlic cloves, peeled and smashed with the side of a chef’s knife
- 3/4 lb. tomatillos, husks and stems removed, cut into 1-inch chunks
- 3 jalapeño peppers, seeded and roughly chopped
- 1 tsp. sugar
- 3/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/3 cup water
For the Filling:
- 1 lb. chicken tenderloins
- 2 tsp. ground cumin
- 1 1/2 tsp. smoked paprika
- 1 tsp. salt
- 2 tbsp. olive oil
- 1 medium yellow onion, chopped
- ½ cup fresh cilantro, chopped
- 2 cups sharp cheddar cheese, shredded
For the Tortillas and Toppings:
- 2 1/2 tbsp. olive oil
- (11) 6” corn tortillas
- 3/4 cup sharp cheddar cheese, shredded
- 1 red onion, diced
- ½ cup fresh cilantro, chopped
Tools
Instructions
For the Tomatillo Sauce:
- Heat olive oil in Saucepan over medium heat (PL5 on Induction Burner). Add onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Add tomatillos, jalapeños, sugar, salt, cumin, and water. Bring to a simmer, then reduce heat to medium-low (PL3 on Induction Burner) and simmer until tomatillos are softened, about 8 minutes.
- Transfer mixture to Blender, purée until completely smooth, and set aside.
For the Filling:
- Place chicken in a medium bowl and sprinkle with cumin, paprika, and salt. Toss with tongs until evenly coated.
- Heat olive oil in Skillet on medium high heat (PL7 on Induction Burner) until shimmering but not smoking. Add chicken and cook until just done, about 2 minutes per side, and transfer to a plate to cool.
- Add onion and reduce heat to medium (PL5 on Induction Burner). Cook, stirring occasionally, until soft, about 5 minutes. Remove Skillet from heat.
- Once chicken is cool enough to handle, shred into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add chicken to Skillet with onions, along with cilantro and cheese.
To Assemble:
- Preheat oven to 400°F.
- Spread 3/4 cup tomatillo sauce on bottom of Baker.
- Pour oil into a small bowl. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, stack on a plate, and microwave until hot and steamy, 1 ½-2 minutes, to make them pliable.
- Spoon about 1/3 cup of filling down the center of each tortilla. Roll each tortilla tightly and place side by side in Baker, seam side down.
- Pour remaining sauce over the top and use the back of a spoon to spread evenly over each tortilla. Sprinkle cheese down the center of enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle cheese, red onion, and cilantro as desired down the center of enchiladas and serve immediately.
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