We enjoyed a roast chicken on Sunday. I always enjoy the various meals I can make from one organic chicken. After the roast chicken I deboned it and used the meat for tonights dinner then put all the bones in drippings into a large Dutch oven and simmered for a couple of hours. Removed the bones, strained and refrigerated it so the fat would surface, thus making it easier to skim the fat off. This made a wonderfully rich chicken stock that was so dark it looked like beef stock rather than chicken. It will make a beautiful meal down the road but for now I froze this for use later on. Tonight with the chicken that I removed I made Chicken, Cheese & Tomatillo Enchiladas. I always make a little extra tomatillo sauce for a great salsa with chips for a weekend movie. It’s a real treat and the flavor is unmatched. There’s a little zing in the tomatillos that you just don’t find in anything else.
So we had the roast chicken, chicken stock frozen for later, and the enchiladas; there, that’s three. Then add the extra tomatillos sauce for chips, not bad!
For this recipe you’ll want to refer to our recipe for homemade flour tortillas. You can purchase the store bought but given time and I mean just a little extra time you can make your own and they are so much better! They freeze well too. However, I know time is an issue for all of us at times so do your best.
Chicken, Cheese & Tomatillo Enchiladas
1 1/2 pounds tomatillos, husked and rinsed
1-2 poblano pepper, stem removed and seeds as well
Salt to taste
8 flour tortillas
3 cups cooked chicken, cut up into bite size pieces
1-1 1/2 cups Monterey jack cheese, grated
1/3 cup fresh cilantro, leaves only and coarsely chopped
1/4 cup cheese for the top as garnish
Preheat your broiler, place tomatillos and pepper(s) on a foil lined pan in place under broiler for approx. 7-10 min. Adjust time if necessary you just want everything soft and slightly brown. Turn half way thru. Place all of this including the juice into a blender and process until smooth add salt to taste and set aside.
Place chicken, cheese, and cilantro in a bowl and mix. Place some of the chicken mixture down the center of the tortilla and roll this up. Place in a oven proof pan or microwave proof pan is fine as well. Place with seam down. The pan should be a 9×13 pan. If I have extra filling I usually just place it around on top of the enchiladas.
Pour your tomatillo sauce over the top add remaining cheese that we reserved for garnish. Bake @ 350 degrees for 10-15 min or until bubbly. Or microwave for 2-4 min.
The sauce makes these enchilada so wonderful as I said tomatillos have a little zing not spicy zing. In fact if you prefer spicy you can use a spicier pepper or add a little red pepper spice to your meat mixture.
We love Mexican dishes, they’re satisfying, with great flavors that linger and make you want more even if you’re not still hungry.
The last picture shows you our (lack of) leftovers. Enjoy!