Who drowned my enchiladas?!


A couple of weeks ago I saw Marcela Valladolid make the most delicious looking enchiladas on her Foodnetwork show “Mexican Made Easy.”  I wanted to go out to the store and make them at the very second, but like I’ve mentioned before, my local Wal-mart doesn’t like to sell “out of the box” type of vegetables.  When I say “out of the box,” I mean it doesn’t like to sell anything but tomatoes, peppers, and onions.  Every once in a while our grocer will go a little crazy and order some different vegetables.  I’ve been waiting for tomatillos to show up in my local Wal-mart for a couple of weeks now, and I was super excited when they finally did.  I had never cooked with tomatillos before this recipe, and I cannot wait to cook with them again.

Drowned Chicken Enchiladas

Ingredients
9 tomatillos, husked and rinsed
1/2 medium white onion
1 Aneheim pepper (or any other kind of spicy pepper)
4 cloves of garlic
1/2 cup of fresh cilantro leaves
salt and pepper
EVOO
6 tortillas
6-8 chicken tenderloins
sour cream
1 cup shredded cheese (your choice, I used a fiesta blend)
Cumin
Crushed red pepper

Directions
1.  Preheat oven to 350 degrees.  Then, in a large pan add 3/4 cup of water, tomatillos, onion, and pepper and bring to a boil.  Once it begins to boil, lower the heat to about a mid temperature and cover.  Allow to cook for 10 minutes.

2.  Meanwhile, in a medium pan, cook the chicken.  Add the EVOO, 2 cloves of minced garlic, and then the chicken.  Season with cumin and crushed red pepper.  Remove from heat once done.
3.  After the 10 minutes is up on the tomatillo, add the mixture into a blender along with salt and pepper, 2 cloves of garlic, and cilantro.  Blend until a very liquid mixture.

4.  To prepare the enchiladas, take a tortilla, add a small line of the green sauce and then add in some chicken.

5.  Fill a 9 by 13 inch glass cooking pan with the enchiladas and pour the remaining sauce on top of the enchiladas (hence the drowned enchiladas).

6.  Now cover the enchiladas with cheese.  Cook for about 20-25 minutes.
7.  I served my enchiladas with sour cream and some quick homemade pico de gallo (diced onions, diced tomatoes, and some finely cut cilantro).

——Does your grocery store have tomatillos at all times?——-

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5 thoughts on “Who drowned my enchiladas?!

    • Haha, if you are referring to the blender, I felt the same way. I’m just glad that my dad had one in his house, because I never use a blender. I can’t even remember the last time I thought about using a blender, and I definitely never used it to cook food. Dessert maybe, but not food.

      This dish is well worth it though. Very delicious.

    • I love chicken enchiladas too! As you can tell from my blog, I love finding different spins on them. There are so many different ways to make these delicious treats!

      I’m glad you visited my blog!

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