Deconstructed Enchiladas Verdes – Enchiladas Verdes Desconstruidas

As I was cleaning the fridge on Saturday, I noticed that I had purchased some “tomatillos” the week before and they were getting ready to bite the dust.  I initially thought I would make a green salsa since my husband likes to snack on chips and salsa.  Then, as it got close to lunch, I figured I would make chicken with green salsa.  I open the fridge and for some reason (I think I have ADD), I take out the Chihuahua cheese and corn tortillas.  I thought about making enchiladas so I took out the Chicken and cooked it. 

I left the chicken cooking and went to take our puppy to the dog park.  When we got back my husband Scot and I were starving so I created a green enchilada dish, which was actually deconstructed.

I hope you enjoy it as much as we did!

Ingredients:

2 Chicken Breasts cooked and shredded (can use rotisserie chicken)

1 Cup defrosted corn or 1 can of corn (I like frozen corn because it is tastier)

2 Poblano peppers

1 Jalapeño

1 Bunch Cilantro

1 Onion sliced in rings

8 Tomatillos

2 Garlic cloves

½  Cup Mexican crema

2 Cups or more of shredded Monterrey cheese (can use your preference Chihuahua, Oaxaca, Manchego as long as it is a melting cheese)

1 TBSP Olive Oil

8 or so corn tortillas

 

1. Place the tomatillos and the jalapeño in a pan with a little vegetable or corn oil.  Make sure you peel the tomatillos and wash them, as they tend to be sticky.  Turn the tomatillos and jalapeño until you get some golden marks on all sides.  Add water to the pan to cover then halfway and let them simmer until they are partially cooked. 

2. Add the tomatillos and Jalapeño to the blender.  Add one or two slices of onion, cilantro to taste (I add a bunch) and about ½ a cup of water or chicken stock. Do not add the water that you used to cook the tomatillos because it has oil.  You may also take the seeds out of the jalapeño before you add to the blender.

3. Cut the Poblano Peppers, chop the garlic and slice the onion in rings.  In a pan with a little oil, cook the three ingredients until the onion is translucent and the garlic is fragrant. Add the corn.  If using frozen corn, make sure you have defrosted it first. 

4. Add the green salsa to the Poblano and onion mixture.  Add salt and pepper to taste.  Let it simmer for 10 minutes so all the flavors combine.  If the consistency dries out, add more water.  The consistency should be that of a tomato sauce for lasagna.

5. Fry the tortillas in oil. Remember that the oil has to be very hot so that the tortillas do not absorb all of it. The reason the tortilla is fried is so that it seals in and can withstand the sauce and cheese and not fall apart on you.  I recommend you lay out an open paper bag on your counter laid out with paper towels. Fry all the tortillas and place over the paper towels and cover with paper towels so that the excess oil is absorbed.

1. I used an ovenproof pie dish

2. Place 4 tortillas on the bottom

3. Add the shredded chicken (leave enough for a second layer)

4. Add half the green salsa and Poblano mixture

5. Add ¼ cup of the Mexican Crema or more to taste

6. Add ½ cup of shredded cheese or more to taste

Repeat layers making sure you end up with the cheese.

Cover with aluminum foil and place in the over at 350 F for 25 minutes. Then remove the foil and bake until the cheese has turned golden.  In my oven, I had to raise the temperature to 375 and it took about 12 minutes to get golden.

Cut in pie wedges and may accompany with some avocado slices and a salad.  Enjoy!

Assembly