Over the summer I purchased a half-season, half-CSA share from Burgefurd's Farm. I had an abundance of hot peppers from my share and one of the weeks I also got these really cute tomatillos (see them in the center, below?).
I can't say that I have ever eaten them and hadn't the slightest idea of what to make. Most of the recipes I found on google involved slicing and frying them but I'm sure you already know that this is not a preferred method of mine. Thank goodness I stumbled across this recipe. Once I read the ingredients I knew it would be fantastic!
One Year Ago: Chinese Almond Cookies
Roasted Tomatillo Enchiladas
For the chicken:
- about 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 jalapeno, chopped
- 1/3 bunch of cilantro,
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 tsp Mexican oregano
- 1/4 tsp cayenne pepper
- 2 tbsp lime juice - added about an hour before cooking
- 4-5 strips roasted red pepper (from jar), diced
- 1 avocado, peeled and fruit diced
- 1/4 cup shredded Mexican blend cheese, plus more cheese for topping the enchiladas
- Creamy Roasted Tomatillo Sauce (recipe follows)
- 7-8 corn or flour 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 2% cottage cheese, blended thoroughly
- 3 oz Monterrey Jack cheese
- Dash of salt
- Combine chicken with marinade ingredients (except lime juice) in a large ziplock bag or bowl. Refrigerate at least 4 hours, adding the lime juice during the last hour. After removing the chicken from the marinade, saute it until golden brown on all sides. Shred the chicken, or chop it up into rough cubes.
- In a bowl, combine cooked chicken, red pepper, avocado, and 1/4 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 tomatilla 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 on 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 cottage cheese and stir thoroughly. Add the cheese and stir until melted. Let lightly simmer until you are ready to assemble your enchiladas, stirring occasionally.