Sunday, October 27, 2013

Chicken Enchiladas with Spicy Black Beans and Yellow Rice

1 lb. tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 c. chopped cilantro leaves
1/2 lime, juiced

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp. ground cumin
1/4 c. all-purpose flour
2 c. chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 lbs.), boned, meat shredded (I used this recipe instead)
Freshly ground black pepper
10 large flour tortillas
1/2 lb. Monterery Jack cheese, shredded
2 c. sour cream

Preheat oven to 400 degrees.

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12-15 minutes.  Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Add the cumin, salt, cilantro and lime juice.  Pulse mixture until well combined but still chunky.

Heat olive oil in a medium saucepan over medium heat.  Add the onion and cook until soft and caramelized--this should take 5-7 minutes.  Add the garlic and cumin; then cook for a minute.  Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.  Continue stirring over a low simmer until the flour cooks and the liquid chickens.  Turn off the heat.  Add half of the roasted tomatillo chile sals, some additional fresh chopped cilantro and fold in the shredded meat.  Season to taste, with salt and pepper.

Change the temperature of the oven to 350 and begin assembling the dish.  Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.  Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.  Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.  Fold the tortilla over the filling and roll.  Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas.  Finally, pour over some of the salsa and top with remaining shredded cheese.  Bake uncovered for about 30 minutes or until bubbly and cracked on top.

2 c. (about 1 lb.) dried black beans, picked over, soaked overnight
3 Tbsp. extra-virgin olive oil
1/2 medium onion, diced
1 jalapeƱo pepper, chopped
2 cloves garlic, chopped
1 bay leaf
kosher salt
freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches.  Drain and set aside.  In the same pot, heat the olive oil.  Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.  Add the beans and cover with water by about 1 inch.  Bring to a boil; reduce the heat.  Cover and simmer for 1 to 1 1/2 hours, or until the beans are tender.  Remove the bay leaf and discard.  Season with salt and pepper.

2 c. long-grain rice
4 c. water
2 cloves garlic, smashed
1 Tbsp. turmeric
1 tsp. kosher salt
1  bay leaf

Put all ingredients into a heavy-bottomed pot.  Stir well.  Bring to a boil over medium-high heat.  Reduce the heat to a simmer.  Cover and cook over low heat until the rice has absorbed the water, about 15-20 minutes.  Remove the heat and let sit, covered for 5 minutes.  Discard the garlic and bay leaf.  Fluff with a fork.


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