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Enchiladas Verdes (gf) Recipe

Name: Mexican Margaritas Bar & Grills Enchiladas Verdes (GF) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 6 pieces gluten-free corn tortillas (6" / warmed and kept pliable); 1.5 cups monterey jack cheese (shredded); 2 tbs neutral oil (for warming tortillas); 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped fresh cilantro (for topping); 0.25 cup finely diced white onion (for topping); 10 oz tomatillos (husks removed, rinsed); 1 piece jalapeño or serrano pepper (stemmed, seeded if milder); 0.25 cup white onion (rough chop); 2 pieces garlic cloves; 0.5 cup fresh cilantro (packed); 1 tbs lime juice (fresh); 0.5 cup vegetable or chicken broth; 1 tsp olive oil; 0.25 tsp ground cumin; 0.5 tsp salt; 1 cup long-grain white rice (rinsed); 0.5 cup tomato sauce; 1.75 cups chicken or vegetable broth; 1 piece small carrot (finely grated); 0.25 cup finely chopped white onion; 1 clove garlic (minced); 1 tbs olive oil; 0.5 tsp smoked paprika; 0.75 tsp salt

Inspired by Mexican Margaritas Bar & Grill

Time1h

Serves3

Two chicken enchiladas covered with cheese, green tomatillo sauce. Topped with fresh cilantro and onions. Served with Spanish rice.

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Ingredients

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Enchiladas

2 cups shredded cooked chicken

6 pieces gluten-free corn tortillas (6" / warmed and kept pliable)

1 1/2 cups monterey jack cheese (shredded)

2 tbs neutral oil (for warming tortillas)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp chopped fresh cilantro (for topping)

1/4 cup finely diced white onion (for topping)

Green Tomatillo Sauce (Salsa Verde)

10 oz tomatillos (husks removed, rinsed)

1 piece jalapeño or serrano pepper (stemmed, seeded if milder)

1/4 cup white onion (rough chop)

2 pieces Garlic cloves

1/2 cup fresh cilantro (packed)

1 tbs lime juice (fresh)

1/2 cup vegetable or chicken broth

1 tsp olive oil

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

Spanish Rice (side)

1 cup long-grain white rice (rinsed)

1/2 cup Tomato sauce

1 3/4 cups Chicken or vegetable broth

1 piece small carrot (finely grated)

1/4 cup finely chopped white onion

1 clove Garlic (minced)

1 tbs olive oil

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

Method

Green Tomatillo Sauce (Salsa Verde)

Preheat the broiler or a hot skillet. Place the husked and rinsed tomatillos and the jalapeño on a baking sheet and broil or roast for 6–8 minutes, turning once, until charred blistered on the outside. Alternatively, cook in a hot skillet, turning, until charred.

Put the roasted tomatillos and pepper into a blender. Add the chopped white onion, garlic cloves, fresh cilantro, lime juice, olive oil, ground cumin, 1/2 tsp salt and 1/2 cup broth. Blend until mostly smooth, leaving a little texture. Taste and adjust salt or lime as needed.

If the sauce is too thick, add up to 2–3 tablespoons additional broth to reach a pourable but slightly thick consistency. Keep warm while preparing enchiladas.

Spanish Rice (side)

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes until edges look translucent and slightly nutty.

Add the chopped onion and grated carrot and sauté 1–2 minutes until softened. Stir in the minced garlic and smoked paprika and cook 30 seconds until fragrant.

Pour in the tomato sauce and 1 3/4 cups broth, add 3/4 tsp salt, stir to combine, bring to a simmer. Cover, reduce heat to low and cook 15–18 minutes, until rice is tender and liquid absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork.

Assembling and Baking Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x9" or similar baking dish.

Prepare the chicken filling: in a bowl combine 2 cups shredded cooked chicken with 1/4 tsp black pepper and 3/4 tsp salt. Toss with 1/3 cup of the prepared salsa verde to moisten the chicken (reserve remaining sauce for topping).

Warm the gluten-free corn tortillas so they are pliable: heat 1 tbs neutral oil in a skillet over medium heat and quickly warm each tortilla 15–20 seconds per side (or microwave wrapped in a damp cloth 20–30 seconds). Keep tortillas covered to stay soft.

Lay one warmed tortilla on a work surface, place about 1/3 cup chicken filling down the center and sprinkle about 2 tablespoons shredded cheese on top of the chicken. Roll tightly and place seam-side down into the prepared baking dish. Repeat to make six enchiladas, arranging them snugly in two rows (3 + 3).

Pour the remaining salsa verde evenly over the rolled enchiladas, using a spoon to coat each. Sprinkle the remaining shredded cheese (about 1 cup) evenly over the top.

Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and slightly golden at the edges.

Remove from oven and let rest 3 minutes. Top with chopped fresh cilantro and diced white onion before serving. Serve two enchiladas per plate with a scoop (about 3/4 cup) of Spanish rice on the side.