Recipes

Preheat oven to 375 degrees.

For Chicken Filling:

Season both sides of the chicken with salt & pepper. Heat a drizzle of oil in a high-top skillet. Using tongs, add chicken to the skillet and sear both sides for a couple minutes, until golden brown. Pour 1 jar of salsa over chicken, reduce heat to low and and let the chicken cook for 30 minutes, flipping once. After 30 minutes turn off the heat and shred the chicken with two forks, removing the bones. Let the chicken sit and absorb the sauce.

For Vegetarian Filling:

Once soaked, drain and rinse. Place the beans in a large pot and cover with fresh water. Add 1 tsp. salt. Place on the stovetop and bring to a boil; then, reduce flame. Simmer for 1 hour, or until desired tenderness is reached. Stir the beans a few time so they don’t stick to the bottom. Drain out most of the water, leaving about 1/2 inch at the bottom. Add 1 Tbsp. olive oil, minced garlic, 1/4 cumin, a pinch of salt and pepper. Cook for a couple minutes, stirring constantly; then, remove from heat, cover and set aside. Meanwhile heat a drizzle of olive oil in a skillet, add mushrooms and sauté for 10 minutes until soft and browned.

Cut tomatillos in half and lay cut side up on a baking sheet. Drizzle with olive oil and roast in the oven for 20 minutes, or until soft. Remove from oven and let cool.

In a food processor or blender combine tomatillos, cilantro, onion and jalapeño. Pulse until smooth. Season with salt and pepper to taste. Scoop two large spoonfuls of filling into each tortilla. Roll the tortillas and place seam side down in the prepared baking dish. Pour green sauce over enchiladas. Cover with aluminum and bake for 20-30 minutes. Remove from oven and top with chopped red onion and fresh cilantro leaves.