Chicken Enchiladas

I’ve spent several weeks working with the Chefs at the Community Foodbank, the largest hunger relief organization in the state of New Jersey.

We recently had feedback from the children asking for spicier and more global foods for their lunches and we decided to develop hand-rolled, chicken and cheese enchiladas.

It’s one of my favorite recipes from the Cuisines of the Americas class I taught at the Culinary Institute of America years ago-delicious and healthy!

The chefs poach chicken breast meat, shred it and cool the chicken quickly. They fold ricotta cheese, queso fresco, spices and roasted onions and hand roll tortillas, we’re talking thousands of tortillas! We reduce the poaching liquid from cooking the chicken and add fresh tomatillos, roasted jalapenos, garlic, onions, cilantro and spices to create a delicious, smooth sauce and finally top the enchiladas with shredded, Montery Jack cheese.

Needless to say, absolutely delicious, especially served with fresh avocado and tomatoes.

Enchilada Filling:

     Chicken breast meat, cooked                  2   lbs.

     Ricotta or Queso fresco cheese             12   oz.

     Olive oil                                                  2   oz.     

     Onions, diced, sautéed, cooled              1 1/2   Cups

Salsa Verde:

     Garlic, chopped                                      4   cloves

     Onion, fine dice                                      8   oz.

     Tomatillos, husks off, halved                 4   lbs.

     Cilantro, chopped                              1/4   Cup

     Coriander, ground                                  1   Tbsp.

     Chicken stock, just enough to cover       1   quart

     Roasted jalapeños, diced, no seeds        4   oz.

     Cumin, ground                                       1   Tbsp.

Monterey Jack cheese,
     coarsely shredded                                   1   lb.

Corn tortillas                                             24   ea.

Preparation:

1.              Shred the chicken meat into large strips and reserve.

2.              Mix cheese, sautéed onions and chicken evenly. Season with salt and black pepper and set aside.

3.              For the Salsa Verde, poach jalapeños, onions, garlic and tomatillos in the chicken stock, cook until soft. Puree well and add the spices.

4.              Soften tortillas by placing on top of a hot flat top for a few seconds. Lightly brush or spray with vegetable oil, then dip in the Salsa Verde.

5.              Lay a thin layer of the Salsa Verde in the bottom of hotel pans Add chicken mixture to tortillas, roll up and place in pairs in the hotel pans. Don’t lay them too close to one another – they will be hard to serve.

6.              Top with Salsa Verde, and cheese, and place in a 350°F oven for 10 minutes.

Next Chef Daryl innovated an Italian enchilada version…. he’s calling it a Chicken and Cheese Pocket! We made one with Chicken Supreme Sauce and one with Marinara Sauce, made with San Marzano Tomatoes.