Wednesday, May 19, 2010

Stacked Tomatillo Enchiladas

My favorite recipes are ones that end up feeling almost like formulas (for every one person you'd like to serve use 1 part this and 2 parts that) rather than the usual recipes we're all used to. This enchilada recipe is one of those easily adapted formulas that works with any type of protein from chicken to pork to a vegetarian substitute, just about any flavor/type of beans, any flavor of salsa, and a couple different kinds of cheese. It's an excellent way to use up leftover meat or even take advantage of the convenience of a ready-to-go rotisserie chicken. The "formula" below is for my favorite version - an imitation of the green enchiladas they used to serve at Barbacoa on Queen Anne (I miss their cocktails too, and the Mexican Hot Chocolate Flan).

Stacked Tomatillo Enchiladas
serves 2

6 small* corn tortillas
1 to 2 cups grated jack cheese (depending on how cheesy you like it!)
2 cups Tomatillo Salsa
2 cups Easy Pinto Beans
2 cups shredded chicken
garnish with sour cream and cilantro

  • Start with hot ingredients. Heat the salsa in a small pot and grill your chicken just before assembling (or heat up your leftovers), etc...
  • To heat up the tortillas, brush a sheet pan with oil and lay out the tortillas on it. Rub the tortillas in the oil, then flip so that both sides are coated. Heat them under a broiler until they are soft - just a minute or two on each side.
  • Build the enchiladas in 2 wide, shallow, oven-proof bowls or (if you're like me and you don't own anything like that) in any small oven-proof container that can go under the broiler. I've made boats out of aluminum foil in a pinch.
  • Start with a generous cup of beans in the bottom of each bowl, then top with a tortilla.
  • Sprinkle 1/2 a cup of chicken on top, drizzle with salsa, and top with cheese and another tortilla.
  • Do one more layer of chicken, salsa, cheese and tortilla. Then top the whole pile with a little more salsa and cheese.
  • Place under the broiler on high for about 5 minutes, or until the cheese has started to brown. Don't walk away - the last minutes under a broiler the cheese changes quickly.
  • Serve with sour cream and salsa. Watch out for the hot plate!
* I like more layers so I trim regular corn tortillas when I can't find the really small ones. If you're feeling like these are going to be too big, just do one layer!

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