March 21, 2017
- 1 head garlic, cloves separated and skins removed
- 2 shallots, peeled and quartered
- 2 1/2 pounds (7-8) tomatillos, husked and quartered
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 teaspoon salt, divided
- 1 fresh jalapeno
- 2 poblano peppers
- 1 1/2 cups fresh cilantro, chopped, including stems
- 1 1/2 teaspoons cumin
- Agave nectar to taste (optional)
- 2-4 tablespoons water
- 16, 6-inch tortillas
- 1 pound chicken, cooked and shredded
OPTIONAL TOPPINGS: additional cilantro, Greek yogurt, queso fresco, or lime wedges
1. Preheat oven to 450 F.
2. Place garlic cloves and shallots on a large piece of foil. Toss with 1 tsp olive oil and a pinch of salt. To create a foil packet, fold the long ends of the foil. The garlic and shallot should be in a single layer, and not too crowded.
3. Place the foil packet in center of a large rimmed baking sheet pan to help keep additional ingredients separate.
4. Keeping tomatillos separate from peppers, place quartered tomatillos, jalapenos and poblano peppers on baking sheet. Toss with 1/2 tbsp. olive oil and 1/4 teaspoon salt.
5. Roast for about 10 minutes. You will start to smell the garlic. Flip the packet over and roast for another 5 to 10 minutes; be careful not to burn. When flipping the packet, toss the tomatillos and cook for another 5 minutes, or until soft (fork tender) and most of their juices have released.
6. Once the tomatillos, shallots and garlic are done, remove from the pan and let cool.
7. Return peppers to oven and roast until the skin has blackened and blistered on each side, about 10 to 15 minutes per side. Once fully roasted remove from oven and allow to cool slightly. When cool enough to touch, remove the stems and seeds.
8. Blend tomatillos, garlic, shallots, and peppers until smooth; about one minute.
9. Add the cilantro, 1/2 tsp of salt, and cumin. Blend until well incorporated and very smooth. Add agave nectar to taste. Add enough water for desired consistency.
10. Fill each tortilla with about 2 tbsp of shredded chicken, wrap and place in a casserole dish. Pour sauce over top and sprinkle with cheese. Return to oven until cheese melts and dish is warmed through. Top with desired toppings.
Makes 8 servings
Serving size: 2 enchiladas each
Nutritional Information for 1 serving
Total Fat 7.1g
Total Carbohydrate 33.3g
Sugars 6.9 g
Saturated Fat 1.2g
Dietary Fiber 6.2g
Protein 21.3 g
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.
Contact: Kendall Reagan Nutrition Center
Telephone: (970) 491-8615