Chicken Enchiladas with Tomatillo Salsa Verde
Serves 4
Pair With...
Chicken Enchiladas
Ingredients
1 rotisserie chicken, skinned and shredded
1 can black beans
1 4-oz can diced green chiles
1/2 cup sour cream
8 oz shredded cheese, divided
1/2 cup cilantro, chopped
1/2 tsp each: cumin, paprika, onion powder, garlic powder
2 tsp salt
12 corn tortillas
Oil
Fresno pepper (or other pepper), for garnish
Cilantro, for garnish
Preparation
Preheat oven to 375 degrees.
Mix all of the ingredients up to the tortillas in a bowl until combined.
Fry each tortilla in oil over low heat, about 2 minutes a side, and blot with paper towels.
Roll filling into each tortilla and place in a 9×13 pan. Continue with remaining tortillas, lining them up next to each other.
Cover with salsa and 4 oz of cheese.
Bake 15 min covered, and another 15 min uncovered.
Garnish and serve.
Tomatillo Salsa Verde
Ingredients
1 lb tomatillos, paper skin removed and halved
2 serrano or jalapeño peppers, halved
2 cloves garlic, paper skin removed
1 small onion or shallot, peeled and quartered
1/2 cup cilantro
1 tsp salt
1 lime, juiced
2 tbsp sour cream (optional)
Preparation
Preheat over to 425 degrees.
Arrange tomatillos, peppers, garlic and onion on a sheet pan.
Roast for 20 min.
Remove and place into a blender (with cap removed) or food processor.
Add cilantro, salt and lime juice.
Cover hole in blender with towel and blend to desired consistency.
If desired, add sour cream and pulse briefly.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!