Green green enchiladas.
The tart fruity flavor of tomatillos blended with green chilies and lime juice gives a refreshing character to the sauce for these make-ahead chicken enchiladas. Look for canned tomatillos in markets well stocked with Mexican products.
Enchiladas with Tomatillo Sauce
12 corn tortillas (6- to 7-in, diameter)
Chicken filling (recipe follows)
2 cups (8 oz.) shredded jack cheese
Tomatillo sauce (recipe follows)
Toppings (directions follow)
Garnishes (suggestions follow)
Pour 1/2 inch oil into a 6- to 8-inch frying pan. Set on medium-high heat until oil ripples when pan is tilted. Fry a tortilla just until it begins to brown, about 5 seconds a side. Lift out and lay flat; while hot, spoon about 1/2 cup chicken filling down center. Roll to enclose.
Lay tortilla, seam side down, in a 10- by 15-inch rimmed baking pan. Repeat until all tortillas and filling are used. At this point, you can cover the enchiladas and refrigerate as long as overnight.
Bake enchiladas, covered with foil, in a 350| oven until hot, about 15 minutes (30 minutes if chilled). Uncover and top with jack cheese. Bake, uncovered, until cheese is melted, about 10 minutes more.
To serve, spoon about 3/4 cup tomatillo sauce onto each of 6 warmed dinner plates. Then set 2 enchiladas on each plate. Add toppings as directed. Offer garnishes to add individually. Makes 6 servings.
Chicken filling. Mix together 4 cups coarsely shredded cooked chicken, 2 cups shredded jack cheese, 1 can (7 oz.) diced green chilies, and 1 1/2 teaspoons dry oregano leaves. Add salt to taste.
Tomatillo sauce. In a 3- to 4-quart pan, cook 2 chopped medium-size onions in 6 tablespoons salad oil over medium-high heat, stirring, until onion is soft, about 5 minutes. Stir in 1 can (7 oz.) diced green chilies, 2 cans (13 oz. each) tomatillos (drained), 1 cup regular-strength chicken broth, 3 tablespoons lime juice, 2 teaspoons each dry oregano leaves and sugar, and 1 teaspoon ground cumin. Simmer 25 minutes over low heat to blend flavors. Salt to taste. Whirl in a blender until smooth. Use hot. If made ahead, cover and chill as long as overnight; reheat.
Toppings. You'll need 2 cups finely shredded lettuce, 1/2 cup sour cream, about 1/3 cup fresh cilantro (coriander) leaves, and 1/2 lime (thinly sliced). Put a sixth of the lettuce onto each serving of enchiladas; top equally with sour cream and lime slices, then sprinkle with cilantro.
Garnishes. Purchase or make from a favorite recipe about 1 cup guacamole (thaw if frozen); spoon into a small bowl. Spoon into another bowl about 1/2 cup shredded or grated Parmesan cheese.
Photo: Crisp chicken enchiladas topped with sour cream, a lime slice, and cilantro are served in lively green tomatillo sauce
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|Date:||Mar 1, 1984|
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