- So the other night while watching Anthony Bourdain: No Reservations I decided that I wanted to make Chicken Enchiladas from scratch. Now I have never in my life done this, but I thought how hard could it be? But before you even start trying to make this yummy meal you must decide one thing... Are you a red sauce lover or a green sauce lover.. I normally love red sauce but green sauce is SOOO much easier to make so I went with the green.
So here is my chicken Enchiladas (green sauce)
First make sure you have everything to make these yummy enchiladas
- 9 tomatillos, husked and rinsed
- 1/2 medium white onion
- 1 serrano chile
- 1 anaheim chile
- 3 cloves garlic
- 1/2 cup fresh cilantro leaves, loosely packed
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 12 (6-inch) corn tortillas
- 1 store-bought rotisserie chicken, skinned and shredded
- 1 cup Mexican crema or sour cream
- 2 cups shredded Monterey Jack cheese
If you do not want to pay an arm and a leg for mexican crema you can make your own by adding 1 cup sour cream, 1 cup heavy cream and 1 tsp of salt. whip together and you have your very own crema :)
First things first, pre heat your over to 350
For those of you that have not seen tomatillos this is what they look like
before you start your sauce you want to peel the skin off the tomatillos
Put the tomatillos, onion, serrano, anaheim chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat.
Cover and boil until the tomatillos turn olive-green color, about 10 minutes.
Transfer the tomatillos, onion and chiles to a blender and add the garlic and cilantro
blend until smooth. Season with salt and pepper.
Now its time to ready your tortillas... In a pan add 1/4 cup oil and heat up. then add a tortillas and fry each side for about 5 seconds or so then add to a plate with paper towels to drain.
Next your going to have a assembly line of your tortillas, meat and crema.
lay a tortilla down and add a little bit of meat
then add a little bit of crema
then roll and put in a baking dish seam down
Repeat until you have filled your dish
Now cover and bake in the over for 30 minutes.. The last 5 minutes in the over I took the cover off so some of the oil baked off
Now its time to use your sauce :)
take the dish out of the over. Pour your green sauce over the enchiladas add your cheese and a few big globs of crema
and bake until the cheese is melted and a little bit brown on top... If your really hungry like I was broil it for like 3 minutes
I was worried that these were going to turn out bad but my husband ate 8 of them and my roommate had a big plate of them too.. So since they were very popular with the crowd I feed I will be making them again.
Oh and the sauce would be great with chips too my husband said lol