Chicken Enchiladas - Rollin' Oats - Market & Cafe

Chicken Enchiladas

Recipe by Rollin’ Oats Chef, Mario Martinez
(Serves 4)

Ingredients:

  • 3 Chicken breasts, boneless and skinless
  • 2 large Garlic cloves, peeled
  • 1 medium Onion, peeled, cored and diced
  • 1 Bay leaf
  • 8 Peppercorns
  • 1 Tbsp. Kosher/Sea salt (more to taste)
  • 1/2 cup Parmesan cheese, grated
  • 2 cups Swiss, Sharp Cheddar and/or Monterey Jack Chesse(s), shredded
  • 1 bunch Cilantro, rinsed, patted-dry and chopped
  • 1 Tbsp. ground Cumin
  • 1 Tbsp. smoked Paprika
  • 1 Tbsp. Chili powder (red, green, ancho, chipotle, etc.)
  • 4 oz. can Green chilies
  • 13 oz. can Tomatillos (sub tomatoes or diced tomato/green chili mix)
  • 3/4 cup Heavy cream
  • 1 large Egg
  • 1/4 cup Butter
  • 8 Corn tortillas
  • 1 cup Sour cream
  • 2 cups Lettuce, shredded
    Guacamole, as needed

Directions:

Place the chicken breasts in a saucepan with 2 cups of water and the drained liquid from the cans of chilies and tomatillos/tomatoes over medium-high heat. Add approximately one-third of the diced onions, the bay leaf, the peppercorns and 1 teaspoon of Kosher/Sea salt and cover. Bring to a boil, reduce heat, and simmer 20-30 minutes or until tender; remove from heat and allow the chicken to cool enough to handle in the stock. Remove the chicken breasts from the stock and shred them with forks or fingers. Mix the shredded chicken with the remaining diced onion, half the Parmesan, half the shredded cheese, a third of the chopped cilantro, half the cumin, half the smoked paprika, and half the chili powder; adjust for salt, and set aside.

Blend the green chilies, tomatillos/tomatoes, heavy cream, egg, a third of the chopped cilantro, and the remaining cumin, smoked paprika, chili powder and two teaspoons of Kosher/Sea salt until smooth; adjust for any additional salt if any, and set aside. Preheat oven to 350°F and heat the butter in a small skillet over medium-high heat. Warm the corn tortillas for 5 seconds on each side, one at a time and drain on paper towels. Divide the chicken mixture into eight equal portions and roll each portion snugly in a warmed tortilla; place the rolls seam-side-down in a greased 7½’x12’ baking dish. Pour the chile custard mixture evenly over the enchilada rolls, top with the remaining shredded cheese and Parmesan and bake for 20-30 minutes or until heated-through and bubbly.

To serve, place two enchiladas on a plate, top with about 3 tablespoons of sour cream, a half-cup of the shredded lettuce next to the enchiladas, a dollop of guacamole on the lettuce, and garnish with the remaining third of the chopped cilantro.