and i don’t mind telling you that. i don’t like most standard enchilada sauces. especially not the canned/jarred variety. i don’t like it when people make the sauce with tomatoes. it’s my mom’s fault, really. she used to make this tex mexish version of enchiladas with a chili hamburger sauce on top and I LOVE THEM. my dad – not so much. and i’ve heard others say “if i wanted to eat chili, i’d just eat chili.” well true, but damn is it good to eat a rolled up cheese filled corn tortilla with all that chili powdered hamburgery goodness smothered in melted yellow cheese … yes i AM drooling, thanks for noticing. subsequently though, i can’t really eat and enjoy other types of enchiladas. nobody makes them like my mom did. i was, however, intrigued by a recipe for Enchiladas Suizas, which is chicken and a tomatillo sauce type thing. i just recently jumped on the tomatillo bandwagon, so i wanted to try anything that contained this little green burst of yumminess. and i’ve always kind of wanted to do enchiladas with chicken. so i tweaked an Epicurious recipe i found and was very pleased with the results.
serrano or jalapeno peper
salt and pepper
a couple whole garlic cloves
more olive oil
cilantro, chopped up
boneless skinless chicken tenders
garlic powder or some kind of seasoning that you like. maybe some mexican oregano, or some fajita seasoning, or cumin would be good as well.
warmed corn tortillas
grated monterey jack cheese. lots of it.
i roasted the tomatillos, chili and garlic cloves (drizzled with olive oil and salt and peppered) in the oven until the tomatillos and garlic were brown and roast-y. then i took them and threw them in my blender
I blended the tomatillos, garlic, and chili until it was smooth. i heated some oil in my pan. cooked the onions til they were soft.I poured the tomatillo mixture into the softened onions, added the cilantro and cooked it for a minute or so. then i stirred in some sour cream. The recipe called for 1/4 cup which is probably what I did. But i can’t really tell as i just scooped a couple largeish spoonfuls out of the sour cream container. :: shrug :: just go with it.
meanwhile olive oil your chickens, salt and pepper and season them. bake them in the oven until they’re done and kinda browned on top. let these cool, then chop them up REALLY small. Not microscopic, but small enough. no huge chunks in your enchiladas. youre going to end up rolling this into your corn tortillas.
spoon some of your chicken into the tortillas. if you want, add some cheese in there too. roll these up pretty tight and place seam side down in a baking dish.
pour your tomatillo sauce on top. sprinkle some monterey jack on top of that. bake it until the cheese is all melty. get yourself a corona or even a negra modelo and have at it.