Here is the link for Green Chili chicken, which is what I often eat as chicken tacos. But I felt like taking a stab at making enchiladas with it. Thing is, I didn’t really think a mole sauce or a red sauce would work with the chicken. I could be wrong, it’s just a feeling. So I made something up and it came out great. Instead of a traditional sauce, I made something closer to salsa verde, worked great.
It’s worth mentioning that I think next time I’m going to make the sauce very differently, in that I’m thinking of skipping the chicken broth entirely and loading way up on the tomatillos and chilis. This still came out great, but I think that would come out better. Also, the chilis didn’t break down in the sauce like I thought they would, so I ended up throwing the sauce in a food processor at the end to smooth it out some.
Ingredients
Chicken, made according to the recipe above, for the filling
For the sauce:
1/4 cup vegetable oil
1/4 cup flour
2 cups chicken broth
1/2 an onion, diced
1 seven ounce can green chilis, diced
5-6 tomatillos, husked and diced
6 cloves garlic
salt
pepper
1 bunch cilantro, chopped
juice from 2 or 3 limes
1-2 teaspoons ground lemongrass (optional, I just had it laying around)
For the rest:
8 large tortillas (the ones I used were probably about 10 inches in diameter, because they were slightly wider than the 9×13 baking dish I used to make them)
3-4 cups cheese to go on top (can be cheddar, taco blend, or whatever)
1-2 cans black olives, sliced or crushed (optional)
Directions
Preheat the oven to 350.
First, make the sauce. Start by heating the oil in a small saucepan, then add the flour to make a roux. Stir constantly until it’s a light brown and the flour taste has been cooked out. Add the onions, tomatillos, chilis, garlic, chicken broth, and optional lemongrass, and stir thoroughly to mix in the roux. Season with salt and pepper, and bring it up to a simmer for maybe 20 minutes, until the tomatillos fall apart in the sauce. This is a lot of roux (maybe too much), so you may need to add some water to the mix to keep it from burning.
Once that’s done, remove it from the heat and let it cool a bit, then add it to your food processor (or blender) along with the cilantro and lime juice. Pulse until the mixture is smooth (it shouldn’t take much).
Take your 9×13 baking dish and pour maybe half a cup of the mixture in to keep things from sticking. Take a tortilla, fill it with some of the chicken, roll it up, and shove it in the baking dish seam side down. Continue until the dish is full. It should take about 8 tortillas worth and use up all the chicken.
Top with the remainder of the pureed sauce, top that with the cheese, and then top THAT with the olives. I know I said they were optional but I was lying.
Bake for 45 minutes, or until the cheese is melted and bubbling. Remove and let rest for 5 – 10 minutes to set up. Slice and serve with sour cream.
eatbensmeat 