Layered Green Enchiladas
This recipe combines tender grilled chicken and a zesty tomatillo sauce wrapped in layers of corn tortillas and gooey melted cheese. Perfectly baked until golden and bubbly, these enchiladas are a flavorful and comforting dish that is sure to please a crowd. Serve them hot and watch as everyone enjoys this delicious meal!
— Constant Cookbook
Ingredients
- 2 Tbs. canola oil
- 1 large yellow onion, chopped
- 2 garlic cloves, chopped
- 1 jalapeño chili, seeded and chopped
- 2 cans (each 28 oz.) tomatillos, drained
- 1/4 cup chopped fresh cilantro
- 2 1/2 cups coarsely chopped grilled chicken meat (see related recipe at left)
- 15 corn tortillas, slightly stale
- 2 cups shredded Monterey jack cheese
- 1/2 cup heavy cream
Instructions
- <b>Make the tomatillo sauce</b>
- Preheat an oven to 400&#176;F.
- In a large fry pan over medium heat, warm 1 Tbs. of the oil. Add the onion and saut&#233; until softened, about 5 minutes. Add the garlic and chili and saut&#233; until the garlic is fragrant, about 1 minute. Transfer to a food processor, add the tomatillos and cilantro, and process until pureed.
- Return the pan to medium heat, add the remaining 1 Tbs. oil and then the tomatillo sauce. Bring to a boil and cook briskly until the sauce reduces slightly, about 5 minutes. Set aside.
- <b>Assemble the enchiladas</b>
- In a nonstick fry pan over medium heat, saut&#233; the chicken just until warm, about 3 minutes.
- Lightly oil a 9-by-13-inch baking dish. Spoon 1/2 cup of the tomatillo sauce into the dish. Line the dish with 5 of the tortillas in an even layer, tearing them as needed to fit. Sprinkle with half of the chicken and 3/4 cup of the cheese, then spread with one-third of the remaining sauce. Repeat with 5 more tortillas, the remaining chicken, 3/4 cup of the cheese and half of the remaining sauce. Finish with the remaining tortillas, sauce and cheese. Pour the cream evenly over the top.
- <b>Bake the enchiladas</b>
- Bake until the cheese melts and starts to brown, and the sauce is bubbling around the edges, about 20 minutes. Let stand for 5 minutes, then serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 6.
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