Do you ever wonder what chefs who actually know how to cook throw together for a last minute dinner?
Here’s an idea of what Mahasti does when she doesn’t have time to cook. This recipe for chicken enchiladas in tomatillo mole has quite a few perks. Once you’ve made the mole, you can keep it in stock, which makes this recipe, and many more, quick and easy. Mole can be thrown on top of a long list of things. Many of the ingredients for this tomatillo mole, such as the peppers, onion, and maybe even tomatillos if under the proper conditions, can be grown in your own garden which makes the mole the freshest it can be, and thusly taste even better. Also this recipe is easy, delicious, and fairly more interesting than making lasagna for the third week in a row.
To make the mole, you’ll need:
8 cups husked tomatillos (about 16-17 tomatillos)
1 large poblano pepper, destemmed and deseeded
1 large onion, peeled and quartered
½ cup cilantro
½ cup sour cream
1½ tsp salt
Preheat your oven to 400°. Place the tomatillos, poblano, jalapeno, and onion in a large baking dish and bake for 50 minutes. Look for the tomatillos to have black spots on them, then take them out and allow to cool. Place the mixture into the bowl of your blender, then add the remaining ingredients and blend until smooth.
The mole is really the bulk of the recipe in terms of time commitment. It is easy to store and keeps well, so keep it in stock.
To assemble the enchiladas, you’ll need:
One corn tortilla
1-1½ Tbl Mole
Scant ¼ cup chicken
Scant ¼ cup of shredded Monterey Jack cheese
Shaved cabbage
Keep your oven at 400°. Place the corn tortillas in one layer on your work surface. Spread each tortilla with Mole, covering the tortilla almost entirely. Place chicken and cheese on top of tortilla and roll the tortilla up into a tube. Place tortillas seam side down in a baking dish or cast iron skillet. Cover the tortillas entirely with more Mole; about 1/4 cup per enchilada. Sprinkle tops with a little more cheese. Place the dish in the oven and bake for 10 – 15 minutes or until cheese is melted.
Serve immediately with corn chips or beans and rice.
