Chicken Enchiladas with Green Sauce

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By: Andrew Chase and Annabelle Waugh

It's worth the effort to find fresh tomatillos to make this traditional green sauce. The combination of different cooking methods for the garlic, hot peppers and onions gives a layered flavour to the sauce. See tip at end of recipe if you are using canned tomatillos.

Ingredients

12 fresh tomatillos

5 cloves garlic, peeled

5 hot green peppers

2 white onions, chopped

1-1/2 cups (375 mL) chopped fresh coriander

3 tbsp (45 mL) vegetable oil

1-1/2 tsp (7 mL) ground coriander

1 tsp (5 mL) salt

1/2 tsp (2 mL) ground cumin

3 cups (750 mL) shredded cooked chicken

12 flour tortillas (6-inch/15 cm)

3/4 cups (175 mL) crème fraîche or sour cream

1 cup (250 mL) shredded mozzarella cheese

1 cup (250 mL) extra-old Cheddar cheese

Preparation

Peel papery skin off and wash tomatillos under running water. In saucepan, bring 4 cups (1 L) water to boil; add tomatillos, garlic and 3 of the hot peppers. Simmer over medium heat until tender, about 20 minutes. Drain, reserving 1 cup (250 mL) of the water.

In blender or food processor, purée cooked tomatillo mixture with half of the onions, the fresh coriander, and remaining hot peppers, adding some reserved cooking liquid as needed to make purée.

In skillet, heat oil over medium-high heat; sauté remaining onion until golden, about 8 minutes. Stir in ground coriander, salt and cumin; cook until fragrant, about 1 minute. Add tomatillo purée and remaining cooking liquid; reduce heat and simmer, stirring often, until thickened, about 25 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Meanwhile, divide chicken among tortillas; roll up to form enchiladas. Place, seam-side down, in greased 13- x 9-inch (3 L) baking dish. Cover with tomatillo sauce; spoon crème fraîche over top (if using sour cream, spoon over enchiladas after baking). Sprinkle with mozzarella and Cheddar cheeses. Bake in 375°F (190°C) oven until bubbling and cheese is golden, about 30 minutes.

Tip: You can substitute canned tomatillos for the fresh. Purée tomatillos with 1 cup (250 mL) water, 2 hot peppers and half of the onions. Mince garlic and chop remaining hot peppers. Add chopped peppers to skillet along with onions; add garlic with the dry spices. Proceed as above.

Variation

Vegetarian Enchiladas with Green Sauce:

Replace chicken with the following squash filling: Peel and cut 2-½ lb (1.25 kg) winter squash, such as butternut, acorn or hubbard, into ¾-inch (2 cm) cubes to make about 3-½ cups (875 mL). Steam over boiling water until almost tender, 6 to 8 minutes. In skillet, heat 1 tbsp (15 mL) vegetable oil over medium heat; fry 2 jalapeño peppers, seeded and chopped, and one half white onion, chopped, until onion is soft, about 5 minutes. Add squash and ¼ tsp (1 mL) salt; cook, stirring, for 1 minute. Divide among tortillas.

Serving(s): 12 buffet servings

Nutritional Information
Per serving: about
Calories	310
Protein	17 g
Fat (total)	16 g
Sat. Fat	6 g
Carbohydrate	26 g
Fibre	3 g
Cholesterol	49 mg
Sodium	473 mg
Calcium	16 % RDI
Iron	14 % RDI
Vitamin A	13 % RDI
Vitamin C	27 % RDI
Folate	25 % RDI

Also in this menu:

An international buffet

Source

Homemakers Magazine: Dec./Jan. 2005

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