Chicken Enchiladas with Tomatillo Sauce

Late summer happens to be the best time for fresh produce.  I'm pretty lucky to be within walking distance from Jean-Talon Market, one of the biggest and most popular farmers' market in Montreal.  I love buying fruits and veggies that are fresh and it's pretty satisfying to support local farmers.  I usually buy lots of berries, tomatoes and corn at this time of the year.  I always have my eye out for special things that I don't have access to all year around.  During my last trip to the market, I spotted tomatillos and poblano peppers which got me super excited because I know I'll be able to make some Mexican dishes soon!!

I bought my first tomatillos not too long ago at my local grocery store and although they weren't fresh from the market I couldn't resist buying them to try this delicious enchiladas recipe.  This sauce was rather simple and it really hit the spot.  It is a little spicy, a little sour, a little complex, but overall delicious!  I know that enchiladas are mostly paired with a red sauce but it's nice to try the alternative.  I know I'll be taking advantage of the tomatillo season while it lasts and making this again soon!

I picked this cilantro from my garden!

Tomatillos have thin green husks that need to be peeled off.

They appear like a firm tomato on the inside.

The vegetables got softened over the stovetop.

Then the mixture was transferred into a blender.

It was pureed until smooth.

The chicken filling came together very easily.

The tortillas got heated in the oven in order to make them pliable.

The tomatillos sauce was poured on the bottom of a 13x9-inch baking dish.

The filling was finished with cilantro and cheese.  Yum!

1/3 cup of filling was placed in the center of each tortilla.

Every tortilla got rolled and placed into the baking dish.

The remaining tomatillo sauce was evenly poured over the tortillas.

It was topped with cheese and placed in the oven.

It was ready once the cheese started to brown.

I loved pairing this with homemade guacamole and pico de gallo salsa.  Shredded lettuce and sour cream is also another nice complement to the enchiladas.

Chicken Enchiladas with Tomatillo Sauce

10 Enchiladas, serving 4 or 5 as a main dish

Ingredients

Sauce

2 teaspoons vegetable oil or corn oil

1 medium onion, chopped fine (about 1 cup)

3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

3/4 pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 1/2 cups)

3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)

1 teaspoon granulated sugar

1/2 teaspoon table salt

Filling

2 teaspoons vegetable oil or corn oil

1 medium onion, chopped (about 1 cup)

1 tablespoon ground cumin

12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips

1/2 cup chopped fresh cilantro leaves

8 ounces sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings

10 corn or flour tortillas (six-inch)

Vegetable cooking spray

3 ounces grated sharp cheddar cheese (3/4 cup)

3/4 cup sour cream

5 leaves romaine lettuce, washed, dried, and shredded

Guacamole

Pico de Gallo Salsa

For the Sauce:

Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds.  Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes.  Transfer mixture to blender and puree until smooth, about 30 seconds; set aside.  Rinse out saucepan.

For the Filling:

Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer.  Add cumin and cook, stirring frequently, until fragrant, about 15 seconds.  Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes.  Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.

Adjust oven racks to upper-and lower-middle positions and heat oven to 300 degrees.

To Assemble:

Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup of tomatillo sauce.  Place tortillas on two baking sheets.  Spray both sides lightly with cooking spray.  Bake until tortillas are soft and pliable, about 4 minutes.  Place warm tortillas on counter-top.  Increase oven temperature to 400 degrees.  Place 1/3 cup filling down center of each tortilla.  Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.  Pour remaining tomatillo sauce over top of enchiladas.  Use back of spoon to spread sauce so it coats top of each tortilla.  Sprinkle 1/4 cup grated cheese down center of enchiladas.

Cover baking dish with foil.  Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes.  Uncover and serve immediately, passing sour cream, lettuce, guacamole, and salsa separately.

Source: slightly adapted from Cook's Illustrated