Chicken Enchiladas

Servings: 6


1 whole chicken, cut into pieces
1 tablespoon tomato paste
1 large onion, cut into strips
1 tablespoon garlic clove, chopped
2 chipotle peppers in adobe sauce, chopped
2 teaspoons cumin, ground
1 teaspoon coriander
1 tablespoon salt
water to cover

Tomatillo Salsa
1 large red onion, quartered
2 Pablano chilies, 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 tablespoon vegetable oil

corn tortillas
8 ounces quesadilla cheese, shredded


1. In a large Dutch oven size pan, place chicken, onion, garlic, tomato paste, 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.) purée 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 puréed sauce just to make wet. Don’t drown them! Sprinkle with cheese and place back in oven for another five minutes.
4. In a large frying pan place vegetable oil, Pablano chilies, garlic, red onion, and tomatillos over medium high heat. Sauté ingredients until onions and peppers are soft and tomatoes 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.

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