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Tomatillo Chipotle Skillet Enchilada Recipe
5-6 medium enchiladas (2-4 people)
20 min sauce, 20 min enchiladas
- Tomatillo Chipotle Sauce
- 1 pound tomatillos, quartered with husks removed
- 1-2 chipotle peppers in adobo, minced
- 1/2 medium onion, chopped
- 3 cloves garlic
- 2 tablespoons olive oiljuice from half a lime
- 1/4 cup cilantro, chopped
- 1 12 ounce beer
- sauce from above recipe or two 15 ounce cans enchilada sauce
- 3 tablespoons olive oil
- 2 chicken breasts, cubed
- 1/2 onion, chopped
- 2 ears corn roasted and kernels cut off, or 1 15 ounce can
- 1 15 ounce can black beans
- 1 Anaheim chile
- 1 cup cheddar cheese
- 6 flour tortillas
- Large, high-sided skillet with lid
- Cutting Board
- 2 Bowls
- 2 Knives (1 for vegetables, 1 for meat)
- Stirring spoon
- Cheese grater
- Long tongs
- Plastic wrap
Roasting the Anaheim chile
Char the skin on all sides of the chile by holding it over the flame of a camp stove or fire.
Scrape off skin with a spoon. If too tough, cover the hot chile with plastic wrap for 5 minutes to steam and try again.
For the Sauce
Turn stove onto medium heat and add olive oil and onions. Saute until translucent, about 2 minutes.
Add tomatillos, chipotle peppers, and garlic, and saute until tomatillos start to break down, about 10 minutes.
Add beer and scrape the bottom of the pan to deglaze.
Let simmer for about 20 minutes until thickened into a sauce.
Add salt and pepper to taste. Set aside.
For the Enchiladas
Add 2 tablespoons of olive oil to the skillet on medium-high heat.
Add the chicken and onions, and saute until chicken is cooked through, about 5 minutes. Set aside.
Add 1 more tablespoon of olive oil and half the sauce to the pan.
Fill each tortilla with about 2 tablespoons of each of the following: cheese, chicken, corn, black beans, Anaheim chile. Roll carefully, and place into the skillet, open edge down, so that it won’t unroll.
Repeat tortilla filling until your skillet is full. Add the rest of the sauce to the top of the tortillas, and then sprinkle remaining cheese. Cover.
Cook just until the cheese on top is melted and enchiladas are heated through. Serve with sour cream and guacamole.
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