Monday, October 14, 2013

Layered Chick'n Enchiladas with Tomatillo-Cilantro Sauce

Adapted from Epicurious

  • 1 package of 12 six-inch corn tortillas
  • 2 pounds tomatillos, husked, rinsed and halved
  • 1 1/4 cup water
  • 1 Not Chicken bouillon cube
  • 6 garlic cloves
  • 1 onion, chopped
  • 1 bunch fresh cilantro, about 2 cups of packed leaves
  • 1 hot pepper, chopped
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 4 cups vegetarian chick'n (I used soy curls rehydrated with Not Chicken bouillon)
  • 1 bag Daiya mozzeralla style shreds
  • Preheat oven to 450 F
  • Combine tomatillos, water, bouillon, onion and garlic cloves in a large saucepan; cover, bring to boil, reduce heat and simmer until tomatillos are soft, about 10 minutes
  • Stir in cilantro, hot pepper, cumin and paprika
  • Blend with immersion blender to make a coarse puree
  • Season to taste with salt
  • Overlap 4 tortillas in a 13x9x2 oval or rectangular glas baking dish
  • Top tortillas with 1/3 of the chick'n, then 1/3 of the Daiya, then 1/3 of the tomatillo sauce
  • Repeat 2 more layers
  • Cover and bake until bubbly, about 30 minutes
  • Cool uncovered for at least 10 minutes before serving
  • This is runny when it first comes out of the oven but the longer it sits and cools, the more it firms up. 
  • Also tried this recipe with 2 pounds of green tomatoes, adding in 3 teaspoons lime juice before blending.  Tastes almost the same as with tomatillos but would reduce water to 1 cup the next time when using green tomatoes.

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