CHICKEN ENCHILADAS WITH TOMATILLO SAUCE
Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce.
Provided by Jennifer Segal, inspired by a recipe in Cook's Illustrated
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 24
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
- Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
- Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
- Preheat oven to 400 degrees.
- Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
- Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1½ - 2 minutes. This makes them pliable.
- Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
- Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges. (The nutritional information below does not include the sour cream, romaine lettuce or avocado used to top the enchiladas.)
- Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
- Freezer-Friendly Instructions: The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.
Nutrition Facts : ServingSize 2 3/4 enchiladas, Calories 991, Fat 66g, Carbohydrate 61g, Protein 41g, SaturatedFat 18g, UnsaturatedFat 1g, Sugar 9g, Fiber 9g, Sodium 2070mg, Cholesterol 126mg
TOMATILLO SAUCE RECIPE
Similar to your favorite salsa verde, this tomatillo sauce recipe uses all of the same ingredients, but emulsifies it with olive oil for more of a creamy sauce consistency. Get the recipe.
Provided by Mike Hultquist
Categories hot sauce Main Course sauce
Number Of Ingredients 11
Steps:
- Set your oven to broil.
- Slice the tomatillos and peppers in half, then set them onto a roasting pan.
- Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
- Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
- Peel off the skins and discard.
- Squeeze the roasted garlic from the skins.
- Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
- Process until smooth.
- With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
- Serve as desired!
Nutrition Facts : Calories 54 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICY TOMATILLO SALSA VERDE
Easy Homemade Salsa verde, made with tomatillos, serrano o jalapeño peppers. This authentic Mexican salsa is the way we make it in Mexico. Goes great with carnitas, steak tacos, and grilled chicken.
Provided by Mely Martínez
Categories Salsas
Time 20m
Number Of Ingredients 7
Steps:
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
- Drain, reserving 1/4 cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
Nutrition Facts : ServingSize 2 Tbsp, Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
ANA'S SPICY CHIPOTLE TOMATILLO SAUCE
Tangy and spicy tomatillo sauce! Delicious served over tacos, quesadillas, or just with chips.
Provided by ana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
- Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Sodium 72.3 mg
TANGY TOMATILLO SHRIMP
Steps:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
MEXICAN SPICY TOMATILLO SAUCE
Authentic spicy Mexican tomatillo sauce. Perfect on tacos, tostadas, and burritos.
Provided by cynthia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 20
Number Of Ingredients 9
Steps:
- Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
- Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.4 g, Cholesterol 2.5 mg, Fat 2.5 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 11.9 mg, Sugar 0.2 g
CREAMY TOMATILLO SAUCE
This is from Fine Cooking and I would give it a 5 star rating. The aromas are amazing while the tomatillos and other veggies are roasting. I used heavy cream instead of creme fraiche as I did not have any. The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).
Provided by CC G
Categories Very Low Carbs
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
- Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
- Make Ahead Tips.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
GREEN TOMATILLO SAUCE
Make and share this Green Tomatillo Sauce recipe from Food.com.
Provided by acid.
Categories Sauces
Time 30m
Yield 2 cups sauce
Number Of Ingredients 5
Steps:
- Soak the tomatillos in a bowl of cold water to loosen the husks.
- Drain and peel off the husks.
- Place the tomatillos and garlic in a saucepan with enough water to cover.
- Bring to a boil and cook until the tomatillos are soft, about 10 minutes.
- Transfer the garlic and tomatillos to a blender and puree.
- Heat the oil in a medium saucepan over medium heat.
- Add the pureed tomatillos and the onion and season to taste with salt and pepper.
- Bring to a simmer, and simmer about 10 minutes.
21 BEST WAYS TO COOK WITH TOMATILLOS
From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Nutrition Facts :
OAXACAN LAMB IN SPICY TOMATILLO SAUCE
Provided by Anayanci Jiménez Ramírez
Categories Lamb Roast Cinco de Mayo Lamb Shank Spring Tomatillo Party Potluck Gourmet Mexico
Yield Makese 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F with rack in middle.
- Put avocado leaves in bottom of a heavy medium pot with a tight-fitting lid. Sprinkle lamb shanks all over with 2 teaspoons salt and arrange in pot (they don't have to be in 1 layer). Roast, covered, until meat is very tender, about 3 hours.
- Meanwhile, slit chiles lengthwise, then stem, seed, and devein. Tear chiles into roughly 1-inch pieces (you should have about 1 1/2 cups). Heat a comal or large heavy skillet (not nonstick) over medium heat until hot, then toast chiles, stirring constantly, until more pliable and slightly changed in color, 1 to 2 minutes. Transfer to a bowl. (Chiles will crisp as they cool.)
- Cover tomatillos with water in a medium saucepan and simmer, uncovered, until tender, about 10 minutes. Drain well, then purée with chiles, garlic, cilantro, and 1 1/2 teaspoons salt in a blender (in batches if necessary) until chiles are ground to small flecks.
- Transfer shanks to a cutting board to cool. Strain lamb juices remaining in pot into a glass measuring cup. Let fat rise to top and skim off. Coarsely shred meat, discarding bones.
- Heat oil in a heavy medium pot over medium-high heat until it shimmers, then cook one fourth of tomatillo sauce (it will spatter), stirring, until slightly thickened, about 2 minutes. Add remaining sauce and lamb juices and simmer, stirring occasionally, 10 minutes. Add lamb. Thin sauce with water if necessary. Simmer, stirring occasionally, until heated through, about 4 minutes.
TOMATILLO SAUCE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
- Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
- The tomatillo sauce can be made 1 day ahead, covered and chilled.
TANGY TOMATILLO SAUCE
Recipe from Chef Rick Bayless. So yummy and versatile. I have used this sauce as a dip with tortilla chips and also for green chicken enchiladas and green burritos. It's even yummy on scrambled eggs and in breakfast burritos too. If you want it spicy add some red pepper flakes before blending. Enjoy! :)
Provided by Pam Snyder
Categories Other Sauces
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.Lightly salt.
- 2. Cook for 15 minutes and drain.
- 3. For canned tomatillos, just drain.
- 4. Place tomatillos, cilantro, onion and garlic in a blender or food processor.
- 5. Process to almost smooth-leave a little texture.
- 6. In a large saucepan heat the oil over medium high heat.When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes
- 7. Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
- 8. Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed.
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TANGY, ROASTED TOMATILLO SAUCE - WHIPSMART KITCHEN
From whipsmartkitchen.com
Cuisine SouthwestTotal Time 25 minsCategory SaucesCalories 65 per serving
- Lay out tomatillos and onion on a baking sheet. Drizzle the oil over the mixture and toss to cover. Sprinkle salt and pepper on as evenly as possible.
- Place the jalapeños and garlic in aluminum foil, drizzle a little oil over them, and wrap them up. Place the foil-wrapped bundle right on the same tray.
- Roast the veggies in the oven for 18 minutes, or until the onions are soft and the tomatillos are blistered and beginning to brown.
CHICKEN-FILLED ENCHILADAS WITH TANGY TOMATILLO SAUCE ...
From cookstr.com
Category ChickenEstimated Reading Time 6 mins
- The sauce and the filling: Heat the tomatillo sauce in a small, covered pan over low. Warm up the chicken in a separate pan over low heat (sprinkled with a little water so it won’t dry out), then stir in the cream or sour cream, onion and salt; set aside off the fire, covered.
- The tortillas: If the tortillas are moist, let them dry out for a few minutes in a single layer. Heat the oil in a small skillet over medium-high. When sizzlingly hot, quick-fry the tortillas to soften them, one at a time, for 2 to 3 seconds on each side. Drain on paper towels.
- Assembling the enchiladas: About 20 minutes before serving, preheat the oven to 350°. Pour a cup of the warm sauce into a plate. Lay a tortilla in the sauce, flip it over, lay a scant 2 tablespoons of the filling across the center and roll it up (fingertips are most efficient here). Transfer to a baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends.
- 4. Baking: Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes. Sprinkle the enchiladas with the crumbled cheese, decorate with onion rings and radishes, and serve right away. Traditional Variations
TANGY TOMATILLO-CUMIN SALSA RECIPE - TIM CUSHMAN | …
From foodandwine.com
- In a large saucepan, cover the tomatillos, onion, garlic and jalapeño with water. Bring to a boil and simmer until the tomatillos lose their bright green color, 8 minutes. Drain, transfer to a blender and let cool.
- In a small, dry skillet, toast the cumin seeds over moderate heat until fragrant, shaking the pan, about 2 minutes. Transfer to a spice grinder and let cool slightly.
- Grind the cumin to a powder and add it to the blender along with the cilantro and sugar; puree until smooth. Season the salsa with salt and serve chilled.
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- In a medium pot, add the tomatillos, onion, garlic, jalapeno, and vegetable broth and bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
- Let cool a few minutes and gently transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor, adding more salt as needed.
- Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container. For longer storage, freeze for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers leaving 1/2 inch of head space for expansion. Let thaw in the refrigerator before using.
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4/5 (1)Total Time 8 hrs 30 minsServings 3.5
- Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened. Add garlic, and sauté 1 minute. Stir in tomatillos, 1 cup water, and jalapeño; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, 10 to 12 minutes or until tomatillos are softened. Remove from heat; cool slightly.
- Process tomatillo mixture, cilantro, lime juice, and salt in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.
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- Then, generously season the chicken with salt and pepper. Set aside while you prep the potato, tomatillo, onion and other ingredients.
- Cut the potato into 1/2" cubes. Cut the tomatillo into 1/2" pieces. Slice the onion lengthwise into thin strips. Finely chop the cilantro, garlic, and chipotle chile.
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5/5 (34)Total Time 30 minsCategory Appetizer
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
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