#recipe #food #drink #delicious #family #ROASTED #TOMATILLO #CHICKEN #ENCHILADA #PIE
Friday, 13 September 2019
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Baca Juga
Tasty healthy food and drink that you definitely like
ROASTED TOMATILLO CHICKEN ENCHILADA PIE
This roasted tomatillo creamy chicken enchilada pie is the epitome of good comfort food. We’re roasting tomatillo, poblanos, onions and garlic to make a smooth, creamy sauce. We’ll layer the cooked chicken, tortillas, and cheese then bake this simple enchilada pie!
INGREDIENTS:
TOMATILLO CREAM SAUCE:
1 pound tomatillos, husked
2 whole poblano peppers
5-6 cloves garlic, peel on
1 large yellow onion, peel removed and quartered
1 cup loosely packed cilantro, leaves and some stems
2 cups fresh baby spinach (optional)
1/2 cup sour cream
1 cup chicken broth
ENCHILADA PIE:
1 lb. boneless, skinless chicken breasts (see notes)
1 1/2 cups shredded pepper jack cheese
6-8 (8-inch) corn tortillas
garnish: chopped cilantro + cotija cheese + lime wedges
DIRECTIONS:
1. SAUCE: Position a rack near the top of the oven. I use the highly preset, closest to the broiler. Preheat the broiler for about 10 minutes. If using fresh chicken, you can cook it at this time. Add the tomatillos, 1 whole poblano pepper, garlic, and quartered onions on a baking sheet and bake for 8-10 minutes turning halfway through. Remove the tray from the oven and immediately cover with a sheet of foil. This will allow the peels to loosen. Remove the peel from the garlic, poblano (remove the ribs and seeds), and tomatillos. Place the veggies into a food processor along with the cilantro, unroasted poblano (deseeded and ribbed), and baby spinach (if using) and blend until it breaks down into a sauce. Add the sour cream and chicken broth and continue to pulse until almost smooth, you can also add 1/4 teaspoon of cumin and season with salt and pepper to taste if desired.
2. ...
Get full recipe ==> @ littlespicejar.com
ROASTED TOMATILLO CHICKEN ENCHILADA PIE
This roasted tomatillo creamy chicken enchilada pie is the epitome of good comfort food. We’re roasting tomatillo, poblanos, onions and garlic to make a smooth, creamy sauce. We’ll layer the cooked chicken, tortillas, and cheese then bake this simple enchilada pie!
INGREDIENTS:
TOMATILLO CREAM SAUCE:
1 pound tomatillos, husked
2 whole poblano peppers
5-6 cloves garlic, peel on
1 large yellow onion, peel removed and quartered
1 cup loosely packed cilantro, leaves and some stems
2 cups fresh baby spinach (optional)
1/2 cup sour cream
1 cup chicken broth
ENCHILADA PIE:
1 lb. boneless, skinless chicken breasts (see notes)
1 1/2 cups shredded pepper jack cheese
6-8 (8-inch) corn tortillas
garnish: chopped cilantro + cotija cheese + lime wedges
DIRECTIONS:
1. SAUCE: Position a rack near the top of the oven. I use the highly preset, closest to the broiler. Preheat the broiler for about 10 minutes. If using fresh chicken, you can cook it at this time. Add the tomatillos, 1 whole poblano pepper, garlic, and quartered onions on a baking sheet and bake for 8-10 minutes turning halfway through. Remove the tray from the oven and immediately cover with a sheet of foil. This will allow the peels to loosen. Remove the peel from the garlic, poblano (remove the ribs and seeds), and tomatillos. Place the veggies into a food processor along with the cilantro, unroasted poblano (deseeded and ribbed), and baby spinach (if using) and blend until it breaks down into a sauce. Add the sour cream and chicken broth and continue to pulse until almost smooth, you can also add 1/4 teaspoon of cumin and season with salt and pepper to taste if desired.
2. ...
Get full recipe ==> @ littlespicejar.com
