El Coyote’s “Enchiladas” Suizas
Serves 6. This was
from the May 2014 issue of Saveur
magazine and is said to be inspired by the ones served at El Coyote restaurant
in Los Angeles. We are used to the
traditional definition of enchiladas being made with corn tortillas so did a
double take at the use of flour tortillas.
Think of them as insanely delicious chicken burritos, if you must.
2 lbs.
tomatillos, husks removed, 1 c.
sour cream
rinsed 2
Tbs. fresh lime juice
8 garlic cloves,
unpeeled 2 tsp.
ground cumin
2 jalapeño peppers, stemmed kosher salt, to taste
2 large
white sweet onions, ground black pepper, to taste
such as Maui or Vidalia 3 Tbs. vegetable oil
(1 quartered, 1 minced) 3 c. cooked shredded chicken
1 c.
chicken broth, heated 8
(10”) flour tortillas
2 c.
roughly chopped cilantro, 5
c. shredded Jack cheese
plus sprigs for garnish
Heat oven broiler.
Place tomatillos, garlic, jalapeños,
and quartered onion on a foil-lined baking sheet; broil until blackened all
over, about 10 minutes for tomatillos and jalapeños,
8 minutes for garlic and onion. Let cool
slightly, then peel tomatillos, garlic, and jalapeños; transfer the vegetables to a blender. Add broth, chopped cilantro, ⅓ c. sour cream,
the lime juice, cumin, salt, and pepper; purée until smooth. Transfer enchilada sauce to a bowl; set
aside.
Heat oil in a 12” skillet over medium-high heat. Cook minced onion until soft, 4-5
minutes. Removed from heat; stir in 1 c.
of the enchilada sauce, the chicken, salt and pepper.
Heat oven to 375 degrees.
Pour 1 c. enchilada sauce in the bottom of a 9” x 13” baking dish; set
aside. Dip tortillas in remaining enchilada
sauce; divide chicken mixture evenly among tortillas and roll tortillas tightly
around filling. Arrange tortilla rolls
seam side down in prepared dish. Pour
remaining sauce over roll, and cover evenly with Monterey Jack; bake until
cheese is melted and sauce is bubbly, 18-20 minutes. Garnish with cilantro sprigs and remaining ⅔
c. sour cream.
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