Red and Green Enchiladas

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Recently at work, with the help of my coworkers, I was indoctrinated to the mysterious and wonderful world of the New York Bakery. This hole-in-the-wall establishment serves exceptional Mexican food from Korean proprietors. It’s an experience to say the least and we always joke at work you can’t go alone, you always have to go with someone who’s been before. (If you’re in the midtown area for lunch, I highly recommend it).

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Anyway, the New York Bakery has become a standard lunch option for me lately, but of course, I can’t be spending so much money on great Mexican food prepared by Korean cooks every day… so I decided why not try my hand at some great Mexican dishes myself at home?

I rarely make anything other than tacos at home and I had the hankering for enchiladas. They seemed easy enough to make!

I decided to make red cheese enchiladas – using a pre-made sauce from a Rick Bayless (of Top Chef fame) product – and also chicken and cheese enchiladas with a homemade tomatillo sauce.

Breakfast in Bed(stuy) / Red and Green Enchiladas

I loved this Rick Bayless sauce and will definitely be using it again. I filled my corn tortillas with a mixture of cheddar and Monterey jack cheese and then covered it with this roasted tomato sauce. Pop it in the oven and you’ve got cheesy Mexican goodness!

Breakfast in Bed(stuy) / Red and Green Enchiladas

Breakfast in Bed(stuy) / Red and Green Enchiladas

Onto the green tomatillo enchiladas, which are a bit more involved. These enchiladas were delicious — not as spicy as they could be as I omitted the roasted peppers — and a little sweet from the tomatillos. This was my first time working with tomatillos… they are strange little buggers.

Breakfast in Bed(stuy) / Red and Green Enchiladas

For this sauce, you’ll need:

12 tomatillos, husked and rinsed
1 onion, quartered
Splash white vinegar
Water

1 tsp ground cumin
½ bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt

Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

Breakfast in Bed(stuy) / Tomatillo Sauce

Next, make the chicken mixture.

You’ll need:

Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1½ tsp ground cumin
¼ cup all-purpose flour
3 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
½ bunch fresh cilantro leaves, coarsely chopped
Salt and freshly ground black pepper

Breakfast in Bed(stuy) / Green Tomatillo Enchiladas

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan; the liquid will thicken. Fold in the chicken and cilantro, and season well with salt and pepper.

Breakfast in Bed(stuy) / Green Tomatillo Enchiladas

Then, dip a tortilla into the tomatilla salsa and put it on a cutting board. Place a scoop of the chicken mixture in the center, sprinkle with a little cheddar and Monterey jack cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.

Breakfast in Bed(stuy) / Green Tomatillo Enchiladas

Bake uncovered for about 30 minutes until bubbly and cracked on top at 350 degrees F.

Breakfast in Bed(stuy) / Green Tomatillo Enchiladas

Serve hot a side of rice and beans.

Breakfast in Bed(stuy) / Red and Green Enchiladas

Merry almost Christmas! Christmas enchiladas for all!

Green Chicken Enchiladas
 
Ingredients
  • 12 tomatillos, husked and rinsed
  • 1 onion, quartered
  • Splash white vinegar
  • Water
  • 1 tsp ground cumin
  • ½ bunch fresh cilantro leaves, coarsely chopped
  • 2 limes, juiced
  • Salt
  • Extra-virgin olive oil
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 1½ tsp ground cumin
  • ¼ cup all-purpose flour
  • 3 cups canned chicken stock
  • 1 deli roasted chicken, about 3 pounds, boned, meat shredded
  • ½ bunch fresh cilantro leaves, coarsely chopped
  • Salt and freshly ground black pepper
Instructions
  1. Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
  2. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken and cilantro, and season well with salt and pepper.
  3. Then, dip a tortilla into the tomatilla salsa and put it on a cutting board. Place a scoop of the chicken mixture in the center, sprinkle with a little cheddar and Monterey jack cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
  4. Bake uncovered for about 30 minutes until bubbly and cracked on top at 350 degrees F.
  5. Serve hot a side of rice and beans.
 

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