Enchilada Recipe / How to Make Enchiladas - Laura Vitale "Laura In The Kitchen" Episode 15

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: shredded rotisserie chicken

Grilled chicken is leaner, while rotisserie chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be cheaper.

salsa

🥗Healthier: fresh salsa

💰Cheaper: canned salsa

Fresh salsa is more nutritious, while canned options are budget-friendly.

Preheat the oven to 350°F.

Remove the paper skins from the tomatillos and wash them.

Chop garlic and two medium small onions (or one large onion).

Place tomatillos, garlic, onions, and two jalapenos into a baking dish.

Add four teaspoons of ground cumin, a couple teaspoons of salt, a pinch of black pepper, half a cup of cilantro leaves, and the juice of one lime to the baking dish.

Toss the ingredients to combine and roast in the oven for 25 to 30 minutes.

Remove the baking dish from the oven and let cool slightly before processing.

Puree the roasted mixture in a food processor until smooth and pour into a bowl.

In a pan, heat two tablespoons of extra virgin olive oil over medium-high heat.

Add chopped onion and garlic to the pan and sauté until softened and caramelized, about 3 to 5 minutes.

Add one and a half teaspoons of ground cumin to the pan and mix well.

Add all-purpose flour to the pan and mix to prevent burning.

Gradually add chicken stock to the pan and cook for about 8 to 10 minutes until thick and creamy.

Season the mixture with salt and pepper, then add a couple scoops of the green salsa and mix to combine.

Turn off the heat and add shredded cooked chicken and a few leaves of fresh cilantro, mixing well.

Scoop some green salsa into the bottom of a baking dish.

Warm the flour tortillas over a burner or in the oven until slightly toasted.

Take a tortilla, add some filling, and roll it up seam-side down, placing it in the baking dish.

Repeat the process with the remaining tortillas and filling.

Top the rolled enchiladas with the remaining green salsa and sprinkle with Mexican cheese blend.

Bake in the oven at 350°F for 25 to 30 minutes until bubbly and golden brown.

Remove from the oven and let cool for about 10 minutes before serving.

Top with a dollop of sour cream and fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens