Cinco de Mayo Chicken Enchiladas

Cinco de Mayo has grown in popularity over the recent years and I’m so grateful for that because it gives us another opportunity to cook up some great Mexican fare.

These Chicken Enchiladas are some of my favorites — this recipe brings together many of my favorite flavors, like the chipotle peppers in adobe sauce. Not too hot, but enough to know its there.

And then it’s all on top of a the tomatillo sauce, which in addition to this dish, could go with many other items on your menu, from other Mexican dishes to simply a bowl of tortilla chips.

Servings: 6

1 whole chicken , cut into  pieces
1 Tbsp tomato paste
1 large onion cut into strips
1 Tbsp garlic clove, chopped
2 chipolte peppers, in adobe sauce, chopped
2 tsp cumin, ground
1 tsp coriander
1 Tbsp salt
   water to cover

       -----Tomatillo Salsa-----
1 large red onion, quartered
2 Pablano chili's, stem and cap removed
2 cloves  garlic , peeled  
8 tomatillos, paper skin removed and sliced in half
1/2 cup  chicken broth
1 cup cilantro leaves
   salt and pepper to taste
1 Tbsp vegetable oil
   corn tortillas
8 oz quesadilla cheese, shredded
 

1. In a large Dutch oven size pan place chicken, onion, garlic, Chipotle
peppers, cumin, coriander and salt.  Cover with water, bring to a boil,
reduce to simmer and cover for 1 hour.  Remove chicken and let cool.  When
cooled remove the skin and bones and chop chicken.  Season to taste with
salt and pepper and set aside.
 
2. Bring liquid in pan back to a boil and reduce by 50%.  Using a stick
blender (or a regular blender, but be really careful blending hot liquids.
Do this in small batches.}  puree until very smooth.
 
3. Take each tortilla and fill with chicken and cheese.  Roll them up.  Each
enchilada  should be about 1 1/2 inches in diameter after being rolled.
Place the enchiladas in a baking dish. Place in 350 degree oven for 15-20
minutes.  Remove from oven and pour over pureed sauce just to make wet.
Don't drown them!  Sprinkle with cheese and place bake in oven for another
five minutes.
 
4. In a large frying pan place oil, Pablano peppers, garlic, red onion, and
tomatillos over medium high heat.  Saute ingredients until onions, and
peppers are soft, and tomatillos are starting to break down.  Turn items
over occasionally while cooking. Pour in chicken broth and cook for 3 more
minutes.
 
5. Remove from heat and pour ingredients into a large food processor with a
blade.  Add cilantro to bowl.  Process ingredients until smooth, but still
with a little texture.  Always be careful when processing hot ingredients,
place a towel over any openings and hold lid down.
 
6. Season with salt and pepper to taste.
 
7. Plate enchiladas with a combination of both sauce and salsa.  Garnish
with cilantro.

Chef Johnny Prep is a local cooking show producer, host, and author who is 'making it popular for kids to eat healthy.' He is the creator of "The Cooking Crews," an after-school healthy cooking program. Inquire with Chef Prep at jprepolec@comcast.net or learn more at JohnnyPrep.net and follow him on Facebook and Twitter. He recently published his book, “The Magic of Cooking With Really Good Broth.”

Happy Cinco de Mayo to all!