This recipe is from Saveur.com. You can find it here. I’m also copying it out because stuff goes missing every now and then and I want this. Forever. (I’ve also subscribed to Saveur for years. Wonderful magazine, one of the few foodie magazines that prints recipes I really want to make.)
Convenience foods are just that, convenient. It’s fine if you need it, I’d just rather not eat them. I don’t like the way foods out of boxes taste. Or cans. I like the process of cooking from scratch. It’s calming to me.
1 ½ lb. tomatillos, husks removed, rinsed
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca or mozzarella
1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.
2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.
3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.
So, here is where I’ve deviated:
I added the cooking liquid from the chicken instead of boiling water to the sauce. I’m using monterey jack cheese and some crumbly cheese. I’m going to put the crumbly cheese inside the enchiladas.
The sauce. YUMMY!
These are excellent.