Saturday, January 3, 2009

Feliz Año Nuevo Estilo Mexicano

... in other words...


I wanted to ring in the new year with the memory of a nice meal. I decided that I would make one of our family's favorite Mexican dinner... Chicken Enchiladas with Tomatilla Salsa by my hero... Tyler Florence. I just love how authentic tasting this recipe is unlike what you get at some chain Mexican restaurants. Tomatillos aren't easy to find around here so when I see them, I grab them!
I also found a salsa recipe to serve with chips that I figured I'd try being that I had all of the ingredients.
There is never enough Enchiladas. I think I need to double this recipe even if it means leftovers. It will all be eaten by the middle of the night snackers in the house anyway! The salsa dip was good but I thought it needed something. Scott loved it, as did all of his friends!

The Dip:

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
deli roasted chicken (about 3 pounds), boned, meat shredded
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack
cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Guacamole, optional

Preheat oven to 400 degrees F.

For the Salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. This can be made days ahead of time. Store in the refrigerator.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

No comments: