I have made enchiladas a lot of times but never made the salsa from scratch. Nothing beats homemade, we like the green chile salsa, i saved some for tamales experiment.
I followed the green salsa recipe to a tee, as i mentioned, we liked it but i will add a little more of the peppers to give more kick.
The recipe called for chicken, i opted to do a Rick Bayless dish that i thought would be just perfect for the enchiladas. This dish was always on the to do list but ends up in the back burner, what a great timing to make COCHITO CHIAPANECO (CHILE SEASONED POT ROASTED PORK.
The end result was exactly how i imagined the enchiladas to be. The preparation for both the cochito chiapaneco and the green chile were laborious but it was well worth it! The cochito can definitely be cooked a day ahead. And with these two dishes i will be able to make more Mexican inspired dishes such as tamales, pulled pork taco w/ salsa verde, taquitos and more!
Due to time constraints i didn't make my corn tortilla from scratch but posted the recipe should you want to make them.
GREEN CHILE SAUCE:
1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)
7-8 ounces Tomatillos (about 4-5 medium)212 grams - peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
½ tsp Kosher salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs) (USED CHILE SEASONED POT ROAST PORK-COCHITO CHIAPANECO)
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)
6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
(I USED CHIHUAHUA CHEESE)
Cilantro for garnish, chopped and sprinkled optional
Roasting Fresh Chiles
1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
5. DO NOT RINSE!
Green Chile Sauce:
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
6. Adjust seasonings and add hot sauce if you want a little more heat.
GREEN CHILE SAUCE
1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
ONE OF MY FAVORITE MEXICAN CHEESE.
CHOCHITO CHIAPANECO with the crispy skin and all!
STACKED GREEN CHILE ENCHILADA (3 LAYERS OF CORN TORTILLA WOULD SUFFICE, UNLESS YOU WANT A MILE HIGH STACK)
TOMATO MANGO CUCUMBER AND RED ONION SALAD
WITH CITRUS VINAIGRETTE
THE SALAD + THE STACKED ENCHILADA= PERFECT COMBINATION