Roasted Chicken and Corn Enchiladas
Yield: 10 enchiladas, about 5-6 servings
4-5 cups tomatillo sauce (recipe below)
2 3/4 pounds bone-in chicken breasts
Salt and pepper to taste
1 cup corn frozen kernels, thawed (roasted if you can get them)
1/4 cup chopped cilantro leaves, plus more for garnish if desired
1/4 cup chopped green onions, plus more for garnish if desired
10 corn tortillas (preferably Tortilla Land tortillas)
16 ounces shredded Mexican cheese blend (low fat or regular)
Light sour cream for garnish
1) Roast the chicken. Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with foil. Place chicken breasts on the baking sheet and season with salt and pepper. Roast in oven until chicken reaches 160-165 degrees, about 30-40 minutes. Remove from oven and cool. If you are going to complete the enchiladas now, turn oven down to 350 degrees. When chicken is cool enough to handle, remove skin and discard. Shred meat by hand. You should have about 3 1/2 cups. Save any extra for chicken salad or soft tacos.
2) Make the filling. In a large bowl, mix shredded chicken, corn, cilantro, green onions and about ½ cup of the tomatillo. Season with salt and pepper to taste.
3) Ready a large glass or ceramic baking dish by placing a just enough sauce over the bottom to lightly coat. Heat a non-stick fry pan over medium high and cook tortillas according to package directions. Remove to a plate as they are cooked.
4) Assemble the enchiladas. Place one cooked tortilla on a plate. Top with 1 tablespoon of tomatillo sauce, then about 1/3 cup of chicken mixture on top, then sprinkle with cheese. Roll enchilada and place in the prepared baking dish seam side down. Complete with the rest of the tortillas. Top the enchiladas with sauce (you may not need it all) and sprinkle with cheese. Refrigerate or freeze extra sauce after dinner.
5) Bake enchiladas covered with foil for 30-40 minutes, until cheese is melted and the enchiladas are hot throughout. Take the foil off the last few minutes. To serve, garnish with a dollop of sour cream and a sprinkle of cilantro if desired.
Yield – about 6 cups
3 pounds tomatillos, husks removed and rinsed, diced medium
1 1/2 cups diced onion
1 medium jalapeno, seeded and minced fine
3 garlic cloves, minced fine
1 1/4 cups water
1-2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1) Combine tomatillos, onion, jalapeno, garlic, water, oregano and spices in a medium saucepan. Bring almost to a boil, turn down heat to low, cover with a lid and cook until tomatillos are broken down and saucy, about 20-30 minutes.
2) Sauce can be used chunky or briefly pureed in a blender to make it a little smoother. If blending hot liquids, take precaution. Fill blender only half full, place lid on top and a towel on top of the lid. Blend on low speed for a few seconds. Do in two batches for safety.
3) Use tomatillo sauce immediately or refrigerate after cool for a few days.