Every week I ask Jim the same question, “Any thoughts on the meal plan?” He usually has the same answer, “No, whatever you make is fine.” Well, he recently gave an actual response to this question: Enchiladas. I was happy to oblige, especially since I was planning a Cinco de Mayo fiesta for the two of us. I wanted to find a new recipe than I usually made, and this recipe from Pink Parsley fit the bill.
I adjusted the recipe slightly to fit our tastes by adding some jalapeño into the sauce, and increasing the amount of cheese. Enchiladas are time and labor intensive by nature, so be sure to set aside an hour or two for this dish, but you won’t be disappointed with the results. These are great for entertaining too, as they can be made ahead of time, and then baked before serving.
- 4 tsp Vegetable Oil
- 1 Onion, chopped medium
- 3 Garlic Cloves, minced
- ½ tsp Ground Cumin
- 1 ½ cups Chicken Broth, low-sodium
- 1 lb Boneless, Skinless Chicken Breasts, about 3, trimmed
- 1 1/2 pounds Tomatillos, husks and stems removed, rinsed well and dried
- 3 Poblano Chiles, halved lengthwise, stemmed, and seeded
- 2 Jalapeno Peppers, halved lengthwise, stemmed, and seeded
- 1 to 2 ½ tsp Sugar
- ½ cup Cilantro, chopped
- 16 oz ounces Pepperjack cheese, shredded
- 10 to 12 (6-inch) Flour Tortillas
- 2 scallions, sliced thin
- Adjust the oven racks to the middle and highest position, and turn on the broiler.
- Heat 2 teaspoons of the oil in a medium saucepan over medium heat. Add the onion, and cook, stirring frequently until golden, 8-10 minutes. Add 2 teaspoons of the garlic and the cumin. Cook until fragrant, about 30 seconds. Decrease the heat to medium-low, and stir in the broth. Add the chicken, cover, and cook until an internal temperature of 160-165 has been reached, 15-20 minutes. Halfway through cooking, flip the chicken in the broth.
- Remove from heat, and transfer the chicken to a bowl to cool. Reserve 1/4 cup of the broth, and strain the liquid, reserving the onions and garlic for the filling. Discard the cooking liquid.
- Meanwhile, toss the tomatillos, poblanos, and jalapeños, with remaining 2 teaspoons of oil; Scatter on a rimmed baking sheet lined with foil, with the peppers skin-side up. Broil until they blacken and soften, 5-10 minutes, rotating the pan halfway through cooking.
- Remove from the oven and allow to cool for 10 minutes. Transfer the chiles and tomatillos to a food processor, and add 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of garlic, and the reserved cooking liquid. Pulse until the sauce is thick and chunky, about 8 pulses. Season with salt and pepper, and adjust the tartness by adding the remaining sugar, ½ teaspoon at a time. Set the sauce aside.
- Shred the chicken into bite-sized pieces, and combine with cilantro, cheese (reserving about ¾ cup for topping), the onions and garlic, and 1/3 cup of the tomatillo sauce. Toss to combine and adjust seasonings if necessary.
- Stack the tortillas on a microwave safe plate, and cover tightly with plastic wrap. Microwave for 30 seconds, or until the tortillas are soft and pliable.
- Spread ¾ cup of the tomatillo sauce into the bottom of a 9×13 inch baking dish. Fill each tortilla with 1/3 cup of chicken filling, and roll tightly. Lay the tortillas in the baking dish seam side down. Pour the remaining sauce over the top, and spread it with a spoon to coat each tortilla. Sprinkle with the remaining cheese and cover with foil.
- Bake the enchiladas on the middle rack until heated through and cheese is melted, 15-20 minutes. Remove the foil and bake an additional 5 minutes, or until cheese is bubbly and beginning to brown. Top with scallions and cilantro, and serve immediately.