This enchilada recipe is adapted from one I found in F&W magazine a few months ago. I have made it a little healthier by not frying each individual tortilla in oil prior to filling. I also used flour tortillas instead of corn, since they are a little softer and don’t really miss the added oil.
Grocery list: 2-3 cups shredded chicken (see roast chicken instructions below, or simply use a rotisserie chicken), 2 cups shredded cheddar, 2 pounds tomatillos, 1 jalapeno, 6-8 flour tortillas, olive oil, plus guacamole (here’s my recipe), tomatoes, cilantro, limes, sour cream for serving.
Start by making the salsa verde — if only I had known how easy this would be, I would have never bought jars of this stuff in the past. The tomatillos need to be husked first, which is very easy. Rinse the sticky residue on the skin after removing the husks. Slice the jalapeno in half lengthwise (I left the seeds in so the salsa has some kick). Boil the peppers for 10 minutes, then drain and move to a blender. Process till smooth.
In a large deep skillet, heat a few T of olive oil, add the salsa, and season with salt and pepper. Bring almost to a boil. Spoon just enough of the salsa into a 9×13 pyrex baking dish to coat the bottom.
Place a small non-stick fry pan next to the skillet, then over medium heat, heat each tortilla for about 20 seconds per side (careful not to burn it, since there’s no oil being used!). Move the tortilla directly into the hot salsa, and flip it so it’s coated. Remove to a plate.
After the tortillas are all done, you can start filling them with the cheese and chicken. Roll and place seam down in the baking dish. Top with any remaining salsa and a handful of cheddar, and bake at 350 degrees for about 30 minutes, until bubbling.
Serve topped with sour cream, guacamole, tomatoes, cilantro, etc.
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