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Category: Chicken
Prep Time: Cook Time: Total Time:
2 tbsp flour
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1 lb chicken tenderloins
3 tbsp extra-virgin olive oil, divided
1/2 medium sweet onion, sliced
2 jalapeno peppers, sliced
4 medium garlic cloves, chopped
1 1/2 lbs tomatillos, cleaned and diced
1 cup low-salt chicken broth
1/2 tsp cayenne pepper
Salt and freshly ground pepper to taste
1/3 cup half-and-half
1/2 cup fresh cilantro, chopped
2 tbsp fresh lime juice
6 8-inch wheat tortillas
2 cups shredded Monterey jack cheese, divided
1/4 cup green onions, chopped
Preheat oven to 375. Grease a 13x9 inch pan. Mix the flour, ground cumin, coriander and salt together on a flat plate. Coat the chicken tenderloins with the flour mixture.
Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 4 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 tbsp of olive oil to the skillet. Add the onion, and cook until soft and translucent, about 3 minutes. Add the jalapenos and garlic and continue cooking another 2 minutes. Add the tomatillos, chicken broth and cayenne pepper, then season to taste with salt and pepper.
Simmer over low heat for about 10 minutes, stirring occasionally, until the broth begins to thicken slightly. Slowly stir in the half-and-half and remove from the heat. Allow to cool for about 5 minutes. While the tomatillo mixture cools, slice the chicken into thin strips.
To assemble the enchiladas, lay the tortillas on a flat surface. Spread 1/4 cup of the shredded cheese and a portion of chicken in the center of each tortilla. Fold the sides over the middle and place, seam side down in the greased 13 x 9-inch pan. Reserve 1/2 cup of the shredded cheese for topping the enchiladas.
Place the tomatillo mixture in a blender and add the cilantro and fresh lime juice. Blend until smooth, about 30 seconds. Reserve about 1/2 cup of the sauce to serve at the table. Spread the remaining sauce evenly over the enchiladas. Cover with aluminum foil and bake for 20 minutes.
Remove the foil, top the enchiladas with the green onions and the remaining 1/2 cup of the cheese. Return to the oven for 2 or 3 minutes, until the cheese topping melts. Serve with reserved sauce. Serves 4-6
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CHICKEN ENCHILADAS
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 tbsp flour
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1 lb chicken tenderloins
3 tbsp extra-virgin olive oil, divided
1/2 medium sweet onion, sliced
2 jalapeno peppers, sliced
4 medium garlic cloves, chopped
1 1/2 lbs tomatillos, cleaned and diced
1 cup low-salt chicken broth
1/2 tsp cayenne pepper
Salt and freshly ground pepper to taste
1/3 cup half-and-half
1/2 cup fresh cilantro, chopped
2 tbsp fresh lime juice
6 8-inch wheat tortillas
2 cups shredded Monterey jack cheese, divided
1/4 cup green onions, chopped
Preheat oven to 375. Grease a 13x9 inch pan. Mix the flour, ground cumin, coriander and salt together on a flat plate. Coat the chicken tenderloins with the flour mixture.
Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 4 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 tbsp of olive oil to the skillet. Add the onion, and cook until soft and translucent, about 3 minutes. Add the jalapenos and garlic and continue cooking another 2 minutes. Add the tomatillos, chicken broth and cayenne pepper, then season to taste with salt and pepper.
Simmer over low heat for about 10 minutes, stirring occasionally, until the broth begins to thicken slightly. Slowly stir in the half-and-half and remove from the heat. Allow to cool for about 5 minutes. While the tomatillo mixture cools, slice the chicken into thin strips.
To assemble the enchiladas, lay the tortillas on a flat surface. Spread 1/4 cup of the shredded cheese and a portion of chicken in the center of each tortilla. Fold the sides over the middle and place, seam side down in the greased 13 x 9-inch pan. Reserve 1/2 cup of the shredded cheese for topping the enchiladas.
Place the tomatillo mixture in a blender and add the cilantro and fresh lime juice. Blend until smooth, about 30 seconds. Reserve about 1/2 cup of the sauce to serve at the table. Spread the remaining sauce evenly over the enchiladas. Cover with aluminum foil and bake for 20 minutes.
Remove the foil, top the enchiladas with the green onions and the remaining 1/2 cup of the cheese. Return to the oven for 2 or 3 minutes, until the cheese topping melts. Serve with reserved sauce. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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