by Susan de Lima

Being a caterer in Mexico  and passionate about food, has allowed for many food adventures in my years of living here. If I don’t know what an ingredient is used for or eat something so delectable I have to make it,I will learn how to do it! Friends and clients often ask for recipes so I thought what better way to share some than on our blog!

It was on my first trip to Playa del Carmen in 1994 when I first saw enchiladas verdes in a small local restaurant right on Fifth Avenue. You didn’t really venture off 5th then as it was where the only restaurants were! They were so good I knew I had to find a way to make them myself! Which I did. With recipe in hand I ventured out to find tomatillos (toe ma tee ohs) which I thought were green tomatoes and later learned that they are part of the gooseberry family. This makes them easily recognizable in the produce section…looks like a green tomato with a paper like wrapping on it. Of course the ones I was able to get, were canned, because that’s the only thing you can get in the winter time in Winnipeg … “Winterpeg”. So it didn’t quite have the freshness I was looking for. So I tried it in the summer with fresh tomatillos  and voila …. there I had it the fresh taste of Playa in my mouth!

Ingredients:

Salsa

1 kilo or about 15 large tomatillos or 1 large can

1 1/4 cup less sodium chicken stock

1 clove garlic

1/3 cup chopped onion

1/2 tsp salt

1 jalapeno, seeded and chopped or 1 can green chilies

1 tbsp fresh squeezed lime juice

1 tsp cumin

2 tbsp chopped fresh cilantro

Filling:

2 1/2 cups shredded roasted chicken

1/2 cup grated cheese *manchego or mozarella

1/3 cup low salt chicken broth

1/3 cup fat free sour cream

1 tbsp fresh lime juice

1 tsp cumin

1/2 tsp salt and pepper

8-10 small tortillas *corn or flour but I think flour works best!

For salsa:

(1) To prepare the sauce, peel the tomatillos, remove stems and wash well. Cut into quarters.Or open the can!

(2) Combine all ingredients in a blender and blend until fairly smooth.

(3) Bring to a boil then reduce to a simmer. Cook until reduced to about 2 cups of liquid; around 5-10 minutes.

For Filling:

(1) Preheat oven to 400 F

(2) Combine chicken with the remainder of the ingredients. Mix well.

(3) Coat the bottom of large baking dish with cooking spray then spread 1/2 cup of the salsa on the bottom to prevent sticking.

(4) Warm tortillas slightly, then fill with 1/3 cup of the filling and roll them up. Arrange on the bottom of the baking dish.

(5) Pour remaining salsa on the enchiladas and bake for 10 minutes.

**Traditionally, a queso cotija (which looks like a crumbly feta but is a dry cow’s milk cheese) and media crema (heavy, thick cream) is put on top before serving. This is optional or I have used more manchego cheese and melted on top when baking which is delicious!

This recipe has even been featured in ANNA Magazine

Have a recipe to share? What about Enchiladas Rojas? Let us know!