Enchiladas Verde

For this month's Chef Spotlight Dinner where we are highlighting Chef Rick Bayless, my friend Damian prepared this dish.This was a wonderful Enchilada Verde using Rick Bayless's recipe for Green Tomatillo Salsa. The salsa is delicious and can be used with pork, chicken and even seafood.

Enchiladas Verde
Salsa recipe courtesy Rick Bayless

12 Corn tortillas
prepared salsa verde below
1 lb. chicken breast, sliced
2 tbsp. instant minced onion or 1/2 cup chopped fresh onion
2-3 cloves garlic, minced
salt & pepper to taste
2 cups shredded Mexican/Taco Cheese blend
oil for brief frying

In a medium saucepan heat salsa to warm and set aside.

In a large fry pan, saute chicken, garlic and onion; season to taste and set aside.

Heat a shallow pan with oil. When hot, dip each tortilla into the hot oil briefly to soften - not to crisp! Place on a plate and stack, covering with plastic wrap to allow the tortillas to steam slightly.

To assemble, place your lightly fried & steamed tortillas in a baking dish. Spoon about 2 tablespoons meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish.

When all the tortillas are assembled, pour the salsa verde sauce over the top. Sprinkle with olives cheese.

Cover with foil; bake in a 350 F oven for 20 minutes until heated through and the cheese is melted.

For the salsa:

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.