Enchiladas Verde

By kishthecook

These enchiladas have a kale, mushroom, shallot and pine nut stuffing that compliments the delicious green tomatillo/poblano sauce, but they are also yummy with chicken...or..be creative! The sauce is very versitile and keeps well for about a week in the fridge.

Ingredients

• SALSA VERDE:
• 3 TBS olive oil
• 1 large onion chopped
• 6-8 cloves garlic
• 3 fresh green poblano chilies
• 1 fat serrano or jalepeno
• 6-10 med sized tomatillos, husked and cut in 1/2
• 1/2 bunch cilantro, chopped
• 1 1/2 tsp salt
• 1 1/2 tsp cumin
• 1/4 tsp black pepper
• 1 TBS honey
• 4 cups chicken stock (can use veggie stock)
• ENCHILADAS:
• 6-8 corn tortillas
• 4 TBS peanut oil
• 4 cups chopped kale
• 1 cup sliced mushrooms
• 1 onion, sliced
• 1 shallot, sliced
• 1/2 cup pine nuts or pistachios (pecan pieces are also good)
• 2 cups shredded cheese- I like a white sharp cheddar like Dubliner Irish
• salt and pepper - season to taste

Details

Servings 2

Preparation

Step 1

FOR THE SALSA VERDE:
In your broiler, or on a grill, roast the poblanos and Serrano or jalepeno until skins blister. Place in a brown lunch sack and set aside to cool

Place the tomatillo halves on a cookie sheet and place under the broiler for a few minutes until skin begins to brown. Remove from oven and scrape them into a food processor

Remove the cooled chilies from the bag, Peel and roughly chop them and place in processor with tomatillos. I like the heat and flavor the seeds add, but you can remove the seeds for a milder sauce. Dont obsess over removing every bit of charred skin. A little bit adds a nice smokey flavor.
add the cilantro and garlic and process until smooth, adding some broth as needed to keep things blending smoothly.

In a large pan over med, heat the olive oil. Add the onions. Sauté till beginning to brown.

Pour the poblano/tomatillo mixture over the onions. Add 2 cups of the chicken stock and stir well. Add the salt, pepper, cumin and honey. Cook, stirring often for about 30 minutes to cook and blend flavors. Keep thinning with broth as needed. Remove from heat and let cool a few minutes. Pour the pan contents back into the food processor and blend until smooth. Add more stock if needed to reach a thick but pourable consistency.

This recipe makes more salsa than you need for the enchiladas. It keeps for about a week in the fridge and is great over roasted chicken or with scrambled eggs and cheese. Also freezes well, but you'll find a way to use it all up!

FOR THE ENCHILADAS:
place a large sauté pan on med heat and heat the olive oil.

add the sliced onion and shallots. Season with a little salt and pepper and sauté till beginning to brown. Add the garlic and sauté a few minutes more. Add the mushrooms and stir about 2 minutes. Add the Kale and sauté until the greens just begin to soften about 4 minutes. Stir in a TBS or so of the salsa verde and deglaze pan with broth as needed. Remove from heat and stir in the nuts.

In a rectangular casserole dish (mine is 6x9), sprinkle 1 cup cheese. Pour 1 cup salsa verde over cheese.

In a small skillet with a few TBS oil ( I like peanut oil) heat the oil and fry each corn tortilla for a few seconds each side, just until soft..not crunchy. On a few layers of paper towel, stack each tortilla on top of the one fried before it to keep warm. Dab excess oil from the tortillas as you stack. (You can skip the quick fry of the tortillas and just warm them in the microwave for a few seconds, but I find the quick hot oil dunk keeps the tortillas from absorbing too much liquid during cooking and becoming mush.) Fill each tortilla with a large spoonful of filling, a small sprinkle of cheese and roll. Place seam side down in casserole until the dish is filled. (My casserole only holds 6 FAT rolled enchiladas so there is always left over filling, this recipe probably fills 8-10)

Pour another cup of salsa verde over top of enchiladas. Add the second cup of shredded cheese and cover with foil. Place in a preheated 350 oven for 20 minutes. Remove foil and cook an additional 10 minutes until cheese is melted and bubbling on top. Serve with additional heated sauce.