Who on earth doesn’t like themselves a great enchilada? These are more on the authentic side (as far as we gringos can tell) and we really appreciate that they aren’t drowning in a salty/sugary sauce that sorta tastes like a steel can. This slightly sweet and tangy enchilada sauce is made by broiling red onion, tomatillos, and serranos until they are forced to surrender every bit of their fantastic flavors and juices. The recipe is made quite easy by using shredded rotisserie chicken: genius. Topping with your favorite Mexican cheeses, like oxaca, queso fresco, cotija and monterey jack will make it taste like you’re indulging in some naughtiness, when in reality these are only 626 calories per serving – a pretty low number for an amazing enchilada. Thin rings of fresh red onion and cilantro to garnish make it look like you really know what you’re doing.
Tip: When choosing tomatillos, look for those with green husks as opposed to dried brown ones. We peel back the husk a bit to observe the condition of the fruit – it should be a lovely bright green and, right or wrong, we choose ones that are just a bit softer than rock-hard. Tomatillos are much more firm than ripe tomatoes, but they will soften beautifully when you broil them. Be sure and rinse them after husking as they will be sticky.
Have your kids help you husk the tomatillos, they will think it’s the coolest and will love the stickiness they uncover. Also, have them top you off with cilantro as you fill the tortillas – kids love to feel like an important part of an assembly line. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:
- Tomatillos have lots of fiber, which helps your body digest things properly.
- The thing that makes serranos taste hot is an antioxidant that keeps your cells healthy.
- Red onions help your heart stay strong by keeping your blood vessels healthy.
A few facts about Mexico and it’s people:
- Chocolate was discovered in Mexico (bless you, Mexico!)
- Mostly Catholic, many Mexican children have to wait till Jan. 6th to get Christmas presents.
- Mexico City was built on a lake and it is slowly sinking.
Adapted from: Chicken and Cheese Enchiladas
- 1 small red onion, halved
- 1½ pounds tomatillos, husked and rinsed
- 1 to 2 serrano chile peppers, stemmed and seeded
- ½ cup low-sodium chicken broth
- Kosher salt
- Pinch of sugar
- 8 large or 12-14 small corn tortillas
- 3 cups shredded rotisserie chicken
- 3 cups shredded cheese, choose your favorite: mozzarella, monterey jack, oxaca, or cotija
- ⅓ cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- ¾ cup crumbled queso fresco or feta cheese
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, turning as needed. Start checking for doneness at 7 to 10 minutes, and remove done items while continuing to cook those that need more time. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with ½ teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining ½ cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
