The Chef: Lynn Martinez
The Dish: Chicken Enchiladas
Ingredients:
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 or 2 serrano chili peppers, stemmed and seeded
1/2 cup low sodium chicken broth
kosher salt to taste
Pinch of sugar to taste
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and or Monterey Jack Cheese
1/3 cup fresh cilantro, chopped
2 Tbs. olive oil, plus more for brushing the pan
3/4 cup crumbled queso fresco or feta cheese
Method of Preparation:
– Chop a red onion and skin the tomatillos, rinse and dry them, then put them in the oven with some of the onion and serrano peppers. De-seed the serrano chili pepper and broil it all in the oven for about 10 minutes.
– Chop the cilantro and set that aside. Now get the chicken ready. For convenience, Lynn buys a rotisserie chicken and shreds it.
– Add shredded mozzarella cheese and the chicken together and mix well. Now flip the tomatillos, so they cook evenly, and put them back in the oven for a few more minutes.
– Brush an oven dish with olive oil. Then take warm corn tortillas, put some chicken, cheese and cilantro on top and roll them up. Keep stuffing and rolling until the pan is filled.
– Next, take the vegetables out of the oven and put them in a blender with chicken stock, sugar and kosher salt.
– Now brush the tortillas with olive oil and put them in the oven and broil until crisp and golden — about three minutes.
– Take the tortillas out of the oven and pour tomatillo sauce over them. Then add more mozzarella on top and put it back in the oven to let the cheese melt another minute or so.
– Take the enchiladas out of the oven and garnish with queso fresco, more cilantro and red onion.
To Plate:
Plate the enchiladas with more tomatillo sauce for dipping and some black beans on the side.
Serving suggestion: Cold milk.
Serves: 8