All this week I’ve been dreaming of the warm Mexican sun, of stretching out on the hot sand, and walking into the ocean.
I fell asleep in yoga class today and was momentarily back in Mexico again. I’ve been home a week and already the place feels only like a memory. And I realized I’m not eating as well here as I ate in Mexico where I lived on fresh fruit and spicy cacahuates (peanuts), grilled fish with fresh lime, and “caliente” salsas and sauces.
I have a whole list of Mexican dishes I want to make including ceviche, a traditional molé, and empanadas. But for tonight – I’m making do with these green chicken enchiladas. The chicken isn’t really green. It’s green enchilada sauce that gives the dish its name. And I didn’t make the sauce from scratch since tomatillos (WordPress spell checker suggested I used the word armadillos instead of tomatillos!) are pretty hard to come by in the Canadian winter. I used a canned version made in Mexico. It, or something like it, is commonly available in supermarkets.
This is Mexican comfort food. SO good. It really does taste like Mexico.
enchiladas de verde pollo or green chicken enchiladas
- 2 cups cooked chicken cut in chunks (1 large breast or 2 small)
- 3 cups grated cheese (divided in half)
- 1 cup cooked rice (optional)
- 1 small onion, finely diced
- 3 jalapeño peppers, seeded and finely chopped (I used tinned)
- 1/2 tsp cumin
- 1 small (296ml) can mild green chile enchilada sauce – (if you use a hotter sauce you can skip the jalapeño peppers above)
- sour cream, avocados, tomatoes, etc. to garnish
- 10 small wheat or corn tortillas (I used whole wheat)
Using the food processor, pulse the chicken until it is finely shredded or minced; then mince the onion, the jalapeños, and the cheese the same way. Mix the chicken, onion, jalapeños, and half the cheese in a large bowl. Add the cooked rice and cumin. Stir the mixture well.
Spread out the tortillas on a large surface. Using a 1/4 cup measure or ice cream scoop – divide the chicken mixture evenly between the tortillas.
Wrap the tortillas tightly, and place seam side down in a lightly greased Pyrex lasagna pan. Cover with the enchilada sauce and top with the remaining cheese. Bake at 350 degrees F for about 30-40 minutes or until heated throughout and browned.
Serve with sour cream and chopped tomatoes and avocados to garnish.