I make some enchiladas that reheat very well. The base recipe makes three batches (pans). I can usually get 15-16 enchiladas in a 9x13 glass pan.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe courtesy Tyler Florence
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapeños (or 1 can diced green chilis)
2 teaspoons ground cumin
1 teaspoon salt
½ cup chopped cilantro leaves
½ lime, juiced
Enchiladas:
Extra-virgin olive oil
½ medium onion, diced
3 garlic cloves, chopped
1½ teaspoon ground cumin
¼ cup all-purpose flour
2 cups chicken stock, store bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
½ pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 30-45 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 400°F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
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***The recipe calls for flour tortillas. I've found that using corn tortillas works AND tastes better than flour. The flour tortillas got gummy on reheating, the corn held up very well. Also, this is great for make ahead and bake. Prep it, cover with foil and refrigerate up to two days. For heating, either add a few minutes to the cook time above or take out and bring to room temp then cook as directed.
Oh..I just warm the tortillas in the microwave. LOL!
