Smoked Chicken Enchiladas


by Chef Jeff Smedstad, Elote Café

Posted on December 1, 2009 at 9:45 AM

Updated Tuesday, Dec 1 at 9:45 AM

This is one of those things that sounds so simple but actually has the sophistication of any great dish in the world. I like the contrast of the smoked chicken and cheese with the contrast of tart tomatillo. These were inspired by the enchiladas suizas so loved in Mexico City. At the restaurant we make these to order one at a time but I find at home casserole style is better suited.

8 thick corn tortillas
2 cups shredded jack cheese
4 cups smoked chicken pulled or shredded not too fine

Tomatillo sauce
4 cups tomatillos husked rinsed and chopped
1/2 cup chopped onion
3 cloves peeled roughly chopped garlic
2 cups chicken stock
1 poblano chile rough chopped
1 jalapeno chopped
olive oil as needed
1/2 cup chopped cilantro

In a sauce pan over medium high heat cook the onion, garlic, poblano and jalapeno until lightly browned then add remaining ingredients except cilantro and simmer until soft. Puree with cilantro and reserve.
Warm tortillas in a large dry skillet and dip into the sauce, fill each one with about 1/2 cup of chicken and a tablespoon or so of cheese, roll them up and place them in a greased baking dish pour remaining sauce over the top and top with remaining cheese. Bake for 10 minutes at 375 and serve.