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Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

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  • 2 pounds large tomatillos, husked, rinsed, halved
  • 1 1/4 cups low-salt chicken broth
  • 2 cups sliced green onions
  • 2 cups (packed) very coarsely chopped fresh cilantro
  • 1 large serrano chile, sliced (with seeds)
  • 12 5- to 6-inch corn tortillas
  • 1 purchased roasted chicken, meat torn into strips (about 4 cups)
  • 1 pound whole-milk mozzarella cheese, cut into strips

Recipe Preparation

  • Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.

  • Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

  • Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eated raw or cooked. Choose ones that are firm; make sure to remove the husk and rinse the fruit before using. You'll find tomatillos at some supermarkets and at Latin markets.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Roasted Tomatillo Chicken Enchilada Casserole

Okay, fine, eight words: roasted tomatillos, garlic, and jalapeños made into sauce.

Roasted tomatillo chicken enchilada casserole is where it’s at. I’ve always loved a) casseroles – yahh shoore yoobetcha (Minnesota will do that to a girl), and b) chicken enchilada anything, so this little number is right up my food alley. I first got the idea for this — wait, you already know, don’t you? — yeah, it was from Bread and Wine, the book that I can’t stop talking about. The book version is really awesomely simple because it uses canned green enchilada sauce with chicken, cheese, tortillas, and the other usual suspects.

This version, my version, involves a teensy bit more work (essentially turning on the oven and pressing a button on the food processor), but I’m gonna get bossy right now: even if you are usually more of a canned enchilada sauce person, you haffa try it this way because I’m in charge and I said so. Also, because it tastes sososo good for your hungry mouth and it’s made from scratch and it makes you feel like an awesome person who roasts tomatillos like a pro.

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Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

Roast Chicken Enchilada Suizas Stacked Casserole (Rachael Ray)

Roasted Tomatillo Chicken and Rice Bowls

I have to tell you – I know this recipe is two years old but I just ran across it the other day – and your roasted tomatillo sauce is AH-MAZING! I’ve tried other recipes and absolutely NOTHING compares. THANK YOU. This is a keeper for sure. Tomorrow night we’re using it for chicken enchiladas verde!

Roasted Tomatillo Chicken and Rice Bowls! I’ve been waiting for uuuuuu.

Let’s just cut right to it –> the main idea here is that you eat a big bowl of savory, spicy, tangy AND creamy chicken with tomatillo sauce piled on rice and topped with colorful and crunchy things, and you feel really good about it. It’s one of my best ideas ever, which isn’t really one of my ideas, which is how all my ideas are – but this one was inspired by something I saw on the menu at a place called Sammy’s Bistro in Salt Lake City. Have you been? Have you ordered the Savory Chicken Bowl? You win! That’s what I was trying to recreate here.

It starts with pile of shredded chicken is taken in by a big bowl of homemade roasted tomatillo sauce with jalapeños, poblanos, roasted garlic, a huge mess of cilantro, and a touch of cream – and the saucy tomatillo chicken mixture is heaped over steaming rice and topped with just about anything you want: limes, cilantro, sour cream, or homemade fried tortilla strips.

Or homemade fried tortilla strips.

Or homemade fried tortilla strips.

Yuhhguys! The homemade fried tortilla strips.

I wanted to post about these bowls the nanosecond after I made them, which was last week sometime (last week x5, because, ummmyeah), but did I mention? I got knocked down with a Minnesota winter sick bug instead and started spending all my time watching trashy TV and eating very safe, extra mild, ultra healing things like the Inner Goddess Raspberry Breakfast bowls in wiser moments and Cup o’ Noodles in moments of weakness.

I was SO not thinking anywhere near the Roasted Tomatillo Chicken Bowls section of my brain and it was a sad time.

But the good news (like, good enough news that every time I remember it I get a little excited buzz running through my body) is that my old friend The Appetite is back and I can 1 – EAT! Oh the pure joy. and 2 – actually talk about these Roasted Tomatillo Chicken Bowls and tell you why they’re so super delicious.

Which is because of that roasted tomatillo sauce.

Roasted tomatillos, poblanos, and jalapeños + roasted garlic and shallots + cilantro, cream, salt… oh me oh my. It’s super easy and it’s really, really, reeeeeeally good. It’s the kind of good where I think about how to incorporate it into just about every spicy, flavor-kicked recipe between now and forever.

Also – the sauce-simmering-smells in your house are not a bad thing. At all.

So in a weird twist of events (or maybe just a weird blogger move) I’m actually bringing you this post this morning from the road somewhere between Orlando and Charleston! It’s a beautiful thing, technology – to be in a tiny little red rental car barreling along down the highway with an Americano in hand, sunglasses on, and my blog in my lap. Just… seriously. Weird life moment and I like it.

We’ve had such a great time these last few days taking Orlando by storm – Bjork experienced Disney for the first time, I ate five hundred mini shrimp toasts with pickled kumquats at the event brunch, we led a session at the Food Blog Forum conference, and both of us met and adored all the incredible food bloggers who were a part of the weekend. Wows.

Since we’ve made it this far on our journey and we are, in fact, ON OUR WAY TO CHARLESTON AS WE SPEAK, I would like to issue a final (potentially obnoxious? shameless?) call for any Charleston recommendations right here and now – we’re literally on the road as I type, I’ve literally written down all your recommendations to date and have them in a very Type A style notebook/calendar format so we can hit as many as possible, and you are literally the best ever for talking us through this charming foodie city. Lit-er-al-ly.

Next time we meet, I shall be in Charleston and you shall be eating one of these Roasted Tomatillo Chicken and Rice bowls and there will be good vibes alllll around.


  • 3 poblano peppers
  • 1 large onion, roughly chopped
  • 1 1/2 pounds tomatillos, husks removed
  • 2 Serrano peppers
  • 3 medium cloves garlic
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
  • Kosher salt and freshly ground black pepper
  • 2 pounds bone in, skin-on chicken thighs (see note)
  • 1 tablespoon vegetable oil
  • 16 soft corn tortillas
  • 8 ounces shredded pepper Jack cheese, divided
  • 1 cup Mexican-style crema, divided (see note)

Chicken Enchiladas Verdes with Roasted Tomatillo Salsa

Chicken Enchiladas Verdes with homemade roasted tomatillo salsa. An extra special version of a Mexican classic!

  • Author:Lisa
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 1 x
  • Category: Main dish
  • Method: bake
  • Cuisine: Mexican


For The Salsa Verde

  • 2 pounds tomatillos, husked and rinsed (10-14, depending on the size) or 3 cups purchased tomatillo salsa or salsa verde
  • 1 medium white onion, peeled and cut into 8 wedges
  • 2 &ndash 3 jalapeño peppers, stem end cut off. If you don&rsquot like a lot of heat, slice them in half lengthwise, and remove the seeds and white pith
  • 1 tablespoon olive oil
  • 1 cup roughly chopped cilantro leaves and tender stems (remove thick stems), plus more cilantro leaves for garnishing
  • I tablespoon finely chopped garlic (2-3 large cloves)
  • 1/2 teaspoon kosher salt

For The Enchiladas

  • 12 6-inch soft corn tortillas
  • 3 ½ cups shredded cooked chicken*
  • 2 tablespoon sour cream, plus more for garnishing
  • 4 ounces Cotija cheese, grated
  • 6 ounces grated cheddar cheese
  • Garnish
  • 1/2 small red onion, peeled, cut in half through the root and cut crosswise into very thin slices.
  • Cilantro leaves
  • Sour cream


  1. Make the salsa verde: Preheat oven to Broil. In a large bowl toss tomatillos, onion and jalapeños with 1 tablespoon olive oil. Lay them out on a rimmed baking sheet and roast for 7 minutes or until there are some brown spots on the tomatillos. Lower temp to 400F. Turn the tomatillos over with tongs. Cook for another 5-7 minutes, until the tomatillos are softened. Transfer the roasted vegetables to the bowl of a food processor. Add cilantro, garlic and salt. Pulse several times until you get your preferred consistency. I like my salsa a bit chunky. You should have about 4 cups of salsa.
  2. Make the Enchiladas Set oven to 350F. Spread 1 cup of salsa into the bottom of a large casserole or baking dish. In a bowl mix shredded chicken with 1 cup of salsa, 2 tablespoons of sour cream, and 4 ounces Cotija cheese. Set aside while you soften the tortillas.
  3. Soften the tortillas: If your tortillas are soft and pliable you can skip this step. Heat a skillet (preferably cast iron) over medium high heat. Place a tortilla in the skillet, pressing it against the pan with a spatula, for about 10 seconds per side. Transfer warm tortilla to a clean dish towel and fold towel over it to keep it warm. Repeat with all of the tortillas, continuing to stack them inside the dish towel.
  4. Roll the Enchiladas: Put 1/4 cup of the chicken mixture on one end of a tortilla, roll it up tight and place it seam-side down in the baking dish. Repeat with all of the tortillas. Spoon a cup of salsa over the tops of the enchiladas, using the back of a spoon to spread the salsa over all exposed surfaces. Sprinkle grated cheddar cheese on top. Bake for 15 to 20 minutes, until cheese is melted and enchiladas are heated through.
  5. Serve with sour cream, red onion, cilantro leaves and remaining salsa


*Suggestions for Shredded Chicken:

  • Buy a rotisserie chicken and shred it.
  • Check out the method in this post for easy oven-roasted chicken thighs
  • Pan-sear 2 pounds of boneless chicken breasts or thighs in a heavy skillet, over medium-low heat, with a little oil, for 6-7 minutes per side, until they are just cooked through. Shred.

This recipe was first published on August 22, 2014. Updated on August 20, 2018. It&rsquos the same delicious recipe with added nutritional information and a few tweaks to the written post.

Keywords: chicken enchiladas verdes, Mexican chicken enchiladas verdes, Chicken enchiladas with roasted tomatillo salsa

This week in your csa share

Welcome to week 12 of the P&C CSA!

  • Red Torpedo Onion
  • Cooking Greens
  • Lettuce – more butter lettuce!
  • Beans – green, purple, yellow! Do note that the purple beans will turn green when cooked
  • Beets- pickled beets? beet salad? Check out the new recipes below!
  • Basil
  • Cilantro
  • Round Zucchini
  • Tomatoes – mostly cherries this week, with an early variety called Stupice as well.
  • Yellow Peppers – these are still very mild, but note that the darker the yellow = the hotter the pepper

We’re nearly halfway through the inaugural season of the Pitchfork & Crow CSA. Spring is behind us and summer fruits are filling the shares each week. Tomatoes, peppers, summer squash, cucumbers, beans! These are the things we wait all year to taste in their proper season. The crops are so bountiful just now that deciding what makes an appearance in the share each week is quite a decision. There is much discussion about what the right balance is, whether we’ve given you too much of something or too little. Of course we aim towards the $20 mark each week, but we also don’t want to overwhelm you with too many vegetables.

Fall is clearly moving in though and we’re continually looking ahead to future crops, future harvest, future csa box contents. The second half of this season will mean more of the same for a while. The tomatoes are just coming on and we’re still waiting for ripe golden and red peppers, plump purple eggplants, and sizeable cantaloupes. We’ll continue transitioning into the fall crops too. More potatoes, more onions, more garlic, plus leeks and eventually sweet potatoes and winter squash like butternuts and delicata. It seems that nearly each visit to the field serves as a reminder that good things are still to come.

So here we are, moving into the second half of the season. We hope everyone has been happy so far and are excited for the next 13 weeks of vegetable goodness. We’re definitely ready to bring them to you!

One Last Reminder:

Come see the field for yourself!

CSA Potluck: This Sunday August 22, 5 – 8pm

We hope you can make it out to Grand Island to visit your veggies and see the field! We’ve sent out an ‘e-invite’ for RSVPs and directions. Please let us know if we missed inviting you.

Give us a call at (503) 999-7920 if you have any questions.

Enjoy the veggies this week!

Recipe inspiration for this week’s vegetables:

Recipe Summary

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 whole roasted chicken, bones and skin removed, meat shredded
  • 1 cup shredded Mexican cheese blend
  • ½ (8 ounce) package cream cheese, softened
  • ¼ cup salsa verde
  • 1 (2.5 ounce) can sliced olives, drained and diced
  • ¼ cup chopped fresh cilantro
  • ½ (4 ounce) can diced jalapeno peppers (Optional)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ cup salsa verde
  • 16 corn tortillas
  • 1 cup shredded Mexican cheese blend

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a saute pan over medium heat. Add onion cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.

Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.

Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.

Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.

Lamb chops with cilantro mint chimichurri is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants …

Layered chicken enchiladas with tomatillo cilantro sauce is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite …

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Monday, March 7, 2011

Maple Creme Flan With Maple-Glazed Pears

Traditionally I have not very much cared for flan-- as although it is very creamy, the crust of the flan always left me with a funny after taste and the texture was not always my favorite. But as of late, I am not one to swear off foods unless I have gotten a crack at making them myself-- the exception being egg dishes. I still have no taste for eggs. So when I found this flan recipe on Epicurious I resolved to make it and, after purchasing a rather large bottle of maple syrup some time ago, decided to make it for the Robber as our dessert for his visit. The Robber, having eaten many flans during his time in Brazil, is not a big flan fan but I find if I am wily I can win him over on most things, as I did with this recipe. After consuming it, he said, "This is the best flan I have ever eaten!" and went on to rank the flan above most desserts, but still below coconut cream pie.

I liked the flan too, although the texture problems still weren't fixed for me. What I really liked too were the pears-- with I think stand alone nicely by themselves if you reduced the sauce and made it into more of a caramel (as the sauce here is rather thin)-- or could be served with icecream or angel food cake or in a mix with other fruits.

Per the reviewers, I increased the eggs and did not cover my flan with foil. I also increased the baking time at the lower temp by ten minutes. All together, my flan set up quite well and I am happy with the results. It was quite easy to make and the individual steps not that time-consuming, but the overall time might be prohibitive. I'll keep it in my repertoire, certainly, especially until/if I ever find another flan the Robber likes.


1 cup pure maple syrup
3 1/2 cups whipping cream (I used 2/3 cream, 1/3 half and half)
7 large egg yolks (I used 8 egg yolks)
1/8 teaspoon salt

2/3 cup sugar
1/4 cup water
1/2 teaspoon light corn syrup


1 tablespoon unsalted butter
3 ripe Bartlett pears, unpeeled, quartered, cored (I used four pears, the sauce is thin)
1/4 cup pure maple syrup
1/4 cup crème fraîche or sour cream
1/8 teaspoon salt

1) Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream return to simmer.

2) Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.

3) Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.

4) Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. (I did not not use foil.) Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack cool to room temperature. Cover and refrigerate overnight.

1) Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.

Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.