ROAST TOMATILLOS RECIPES

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SALSA RECIPES - BBC GOOD FOOD



Salsa recipes - BBC Good Food image

Our best salsas make perfect additions to any Mexican feast. Including healthy, vegetarian and gluten-free recipes like tomato salsa and salsa verde.

Provided by Good Food team

Number Of Ingredients 1

ENCHILADAS SUIZAS RECIPE | MARCELA VALLADOLID - FOOD NETW…



Enchiladas Suizas Recipe | Marcela Valladolid - Food Netw… image

Provided by Marcela Valladolid

Categories     main-dish

Total Time 1 hours 5 minutes

Cook Time 25 minutes

Yield 6 enchiladas

Number Of Ingredients 13

9 tomatillos, husked and rinsed
1/4 white onion 
1 serrano chile 
1 yellow chile (guerito pepper) 
2 cloves garlic
1/4 bunch fresh cilantro 
Salt and freshly ground black pepper
1/2 cup Mexican crema 
1/2 cup heavy cream 
Vegetable oil, for frying
6 corn tortillas 
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
  • Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
  • Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
  • Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
  • Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

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