Hi friends, and happy Sunday!
Sundays lately for us, especially since we are not in (full blown) baseball season, are for slowing things down.
It wouldn’t be out of the ordinary to find most of us in pajamas for a chunk of the day. Maybe we’ll get dressed to go to a casual brunch, maybe. That could be stretching it. I do manage to get myself to the grocery store (Heinens!) to get a good chunk of my grocery list shopped for my meal plan for the week. (Psst – want to see it? Email subscribers get weekly emails sent every Sunday with a full meal plan. Yippee!)
Anyway, the point is we have been very intentional about taking it easy. Life is busy man, and it is okay to slow things down. To not have a frantic calendar all. the. time. To give yourself and the ones you love rest. To sit down to a meal together.
And if you can’t help it because well, kids, and all the activities I understand but you still owe yourself – and your family – that time. So find it somewhere in your week. It doesn’t have to be Sunday! I’m a firm believer in carving out that time. It’s important for many reasons.
Most of all to make these salsa verde enchiladas.
Because they do take a little bit more time. A little slowing down. A little roasting and dipping and rolling and mess. All good stuff. Messes always yield the best stuff!
And these enchiladas are the best. Like authentic restaurant quality. The homemade salsa verde is everything. I was a little confused by slightly frying the tortillas before stuffing and rolling them – how does that work(???) – but it does! Just don’t let them get too browned. Pour some of that yummy salsa verde all over the enchiladas and top with Mexican cheese and you got yourself a meal worthy enough to sit down to all together.
Even if it’s just once this week.
Recipe adapted from What’s Gaby Cooking
For the sauce
2 tablespoons olive oil
½ onion, quartered
1 poblano chile, halved
2 pounds tomatillos husks removed, rinsed
2 serrano chiles, chopped
3 garlic cloves, smashed
1 cup homemade chicken stock or low-sodium chicken broth
½ cup cilantro leaves with some stems, chopped up
1 tablespoon fresh lime juice
For the enchiladas
rotisserie chicken, skin removed, meat shredded
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 cup vegetable oil
8 6-inch flour tortillas
8 ounces shredded monterey jack cheese (thinly shredded)
2 ounces Cotija cheese, finely grated for serving
½ cup sour cream
½ red onion, very thinly sliced, for garnish
fresh cilantro to garnish
Preheat oven to 425 degrees F. Drizzle the olive oil over onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly before peeling the skin off the poblano.
Transfer onion mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season with salt and pepper as needed.
Toss the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper .
Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to turn a hint of brown, about 8 seconds per side or so. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet. Spread 1 cup green sauce lengthwise down the center of a 9 by 13 baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of tortilla and fold one side over filling, then continue to roll enchilada up like a burrito. Place seam side down in prepared baking dish as you go, fitting them all in.
Top with the remaining green sauce and then pile on the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
Serve enchiladas topped with cheese, a drizzle of sour cream, sliced red onion and cilantro.
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