Chicken Enchiladas with Tomatillo Sauce

This recipe comes from an old sailing buddy, thanks Claudia for sharing this wonderful dish.  I modified her recipe just slightly.   I didn’t know if I’d find fresh tomatillas at my local market so I decided to try a Mexican grocery I’d heard of in Lakewood, La Plaza.  They had lots of fresh produce,  freshly cut meats and a nice bakery too.  The poblano peppers were so lovely I decided to add one to this recipe.  They also make great fresh salsa.  Since I went on a Saturday,  the taco cart was open.   I just had to try the $2 tacos.  They were great.

La Plaza Supermarket- 13609 Lakewood Hts. Blvd, Lakewood, OH

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Chicken Enchiladas with Tomatillo Sauce

Shredded poached chicken

  • 2 bone-in, skin-on chicken breasts
  • 1/4 white onion
  • 2 cloves garlic
  • sea salt

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Place all in shallow pan, cover with water, bring to boil, lower heat to medium, cover and cook for 20-25 minutes.  Remove from pan, strain broth and reserve for sauce.  Once cool, remove skin and shred.

Tomatillo Sauce

  • 2 dozen tomatillos, husked and washed
  • 4-6 serrano peppers, stemmed, seeded and minced
  • 1/2 cup diced white onion
  • 3 cups chicken broth
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsp chopped cilantro

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Boil tomatillos, peppers and onion in chicken broth for 10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove from heat and puree.  A stick blender makes this easy.

For Enchiladas

  • shredded chicken
  • ¾ cup queso fresco
  • ¾ cup cheddar cheese, grated
  • 1 poblano pepper, roasted, peeled and sliced into small strips
  • 12 corn tortillas

Combine chicken, cheeses (reserve some to sprinkle on top later) and pepper in large bowl.  Heat oven to 350 degrees. Spray 9 X 13 pan with non stick spray. Pour ½ cup tomatillo sauce on bottom.  Warm tortillas (brushed with just a little oil) in non-stick skillet to soften.  Fill tortillas with chicken mixture, roll, place seam side down. Pour tomatillo sauce over top, cover with foil and bake 30 minutes. Take off foil and top with additional shredded cheese.   Garnish with fresh salsa and cilantro.

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Bean and Rice Burritos

I like to make a big batch and freeze these individually.  To reheat I thaw and reheat for 1 minute in the microwave.  Adjust the spice to your liking.   Instead of the jalapeno, a fresh habanero pepper or two would add some nice heat.

  • 2 cans pinto beans and 1 can black beans rinsed and drained
  • 3/4 cup brown rice
  • 2 cup frozen corn
  • 1 large onion chopped
  • 4 cloves garlic diced
  • 2 peppers (red and green)
  • 1 tsp ground cumin
  • 1/4 tsp red pepper
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 3 tbsp. diced jalapeno (fresh or canned)
  • 1/2 cup bottled salsa
  • 20 10″ flour tortillas

Cook rice as directed.  Rinse beans, chop onion, garlic and peppers.  Heat oil in large skillet, add onion and cook till slightly tender, add green and red peppers (if using fresh hot peppers add them now) and garlic and continue cooking until soft. Add beans and heat through.  Mash bean mixture with potato masher until a little more than half mashed.  Continue cooking over medium low heat. Add a little water as needed to keep mixture from sticking.    Stir in spices, jalapeno and salsa.  Fold in corn and cooked rice.  Heat through.  Remove from heat.  Warm tortillas in skillet about 10 seconds each side.   Assemble burritos, cool, then place individual plastic bags.

 

Vegetarian Mexican Casserole Recipe

Rinse & drain 1 can of beans (pinto or black) I used black beans.

In large skillet, sauté chopped onion (about ½ cup green or yellow), add rinsed beans and 1 can of fire roasted diced tomatoes. Mash with a potato masher to break down beans a little until still a bit chunky.

 Add 1 can of diced green chilies and one to two diced jalapeño peppers (optional), 1 to 1 ½ cup of corn (can or frozen) and one tsp each of oregano, cumin, paprika, and red pepper (to taste).  Heat through.

Put a little salsa on bottom of casserole dish, layer tortillas, bean mixture, cheese, repeat layers and top with some crushed tortilla chips.

 Bake approx 30 min or till bubbly.

Garnish with chopped tomato, green onion and sour cream.

Note: To make a more complete protein add 2 cups cooked brown rice to bean mixture