Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Green Chicken Enchiladas with Tequila
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 837
- Total Fat
- 57 g
- Saturated Fat
- 20 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 36 g
- Cholesterol
- 130 mg
- Sodium
- 1188 mg
Tequila is added two different times when making the sauce to build layers of flavor in this comforting recipe. Despite a hefty dose of the spirit initially, the tequila flavor is pretty subtle. For a fresh punch of flavor, stir a little bit of the spirit in before building the casserole.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 837
- Total Fat
- 57 g
- Saturated Fat
- 20 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 36 g
- Cholesterol
- 130 mg
- Sodium
- 1188 mg
Ingredients
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Directions
- Preheat the broiler. Arrange the tomatillos, poblano and jalapeno on a foil-lined baking sheet. Broil until the vegetables are evenly charred, turning as needed, 8 to 10 minutes. Wrap in the foil to catch the juices and let cool slightly.
- Meanwhile, combine the chicken broth, onion and garlic in a medium saucepan and bring to a simmer. Cook until the onion is tender, about 10 minutes; pour the mixture into a blender. Remove the skin and stems from the poblano and jalapeño and add the peppers to the blender, along with the tomatillos and all the collected juices. Puree until mostly smooth, then add the cilantro and puree again until smooth.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Carefully pour in the tomatillo puree and season with 1/2 teaspoon salt. Carefully add 1/2 cup tequila and cook, stirring occasionally, until thickened, about 15 minutes. Season with salt.
- Preheat the oven to 375˚ F. Stir the remaining 2 tablespoons tequila into the sauce, then spread 1 cup sauce in a 9-by-13-inch baking dish. Mix the chicken, crema, cumin, a pinch of salt and 1 cup cheese in a medium bowl until combined. Heat half of the remaining vegetable oil (about 3 tablespoons) in a medium skillet over medium heat. Fry 1 tortilla at a time until puffed but still pliable, about 10 seconds per side. Remove to a cutting board, letting the excess oil drip off. While still warm, top the tortilla with about 2 heaping tablespoons of the chicken mixture and roll up. Arrange seam-side down in the baking dish. Repeat to fry, fill and roll up the remaining tortillas, adding the remaining vegetable oil to the pan as needed. Nestle the enchiladas in the baking dish.
- Pour about 2 cups of the tomatillo sauce over the enchiladas and top with the remaining 2 cups cheese. Bake until bubbling and browned around the edges, 20 to 25 minutes. Let stand 5 minutes, then sprinkle with chopped cilantro. Serve with any extra sauce and more crema.
