Much to my dismay, my husband has cut off my cookbook purchases until I purge some of my current ones. However, if I happen upon one for free it’s totally OK right? I mean how do you get rid of cookbooks or books because you never know what kind of gem you might have on your hands.
Back in February I was fortunate to receive a “new” cookbook from my friend Becky at Vintage Mixer. Salt Lake City Chef’s Table is my newest gem and it’s full of great and inspiring recipes from some of Salt Lake City’s finest restaurants and eateries. While browsing the book I stopped immediately when my eyes caught the attention of some good-looking enchiladas. Enchiladas Suizas to be exact from the restaurant Alamexo.
Growing up in Texas, Mexican food has got to be my main squeeze when it comes to food options. Whether it’s fajitas, chips and salsa, quesadillas, tortillas and of course enchiladas. That’s why these enchiladas caught my attention in the cookbook. I set out to my local grocery store and noticed that they didn’t carry everything that I would need for this recipe, so I made some minor adaptions.
Many people are prepping for Cinco de Mayo and this recipe will be a great addition to your party or gathering. They are super easy to make and are great as leftovers as well.
ENJOY ~ Meagan
For the Salsa Verde
- 10 tomatillos, washed and peeled
- 3 jalapenos, deseeded and deveined
- 1 teaspoon minced garlic
- 1 bunch cilantro
- 1/2 cup vegetable oil
- salt to taste
- 1/2 cup heavy cream
For the enchiladas
- 10 corn tortillas
- vegetable oil
- 1 rotisserie chicken, shredded
- 1 cup shredded Mexican cheese
- 1 white onion, diced
- 1 cup chopped cilantro
For the salsa verde
- Remove the skins from the tomatillos and run under warm water for about 5 seconds. At them to boiling water and let them cook for about 6 minutes. Place them in a blender along with the jalapenos, garlic and cilantro.
- Add olive oil to a medium saute pan over low/medium heat. Stir in the blender mixture and let it cook for about 4 minutes and then simmer for 45 minutes. Add in the cream and then remove from heat.
For the enchiladas
- Preheat oven to 350 degrees F.
- Add a small amount of vegetable oil to a small frying pan over low/medium heat. Place a corn tortillas into the oil and let it sit for about 5 seconds on each side or until it gets soft.
- Remove the tortilla and fill it up with chicken. Roll it up and place it seam side down in a casserole dish.
- Repeat the steps until all tortillas are filled with chicken.
- Pour the salsa verde over the enchiladas and top with shredded cheese.
- Place in the oven for 3-4 minutes or until cheese has melted.
- Top with cilantro and onion.
NOTE: You may not use all of salsa verde.
Lightly adapted from Salt Lake City Chef’s Table CookbookAll images and text © .