The Food Adventures of Bitsa Bitsa and Rag Rag: enchiladas verdes

party people: I'm in Texas reconnecting with my Latin roots (ok fine, I'm not Latin but I refuse to admit it). I went back to the same grocery store that my mom used to bag groceries at in college: H-E-B.

At H-E-B they make FRESH, HOMEMADE tortillas. The flavor difference between homemade and store-bought is ridiculous. There's no comparison, in my opinion, but then again, I am a true Latina. With these fresh, homemade tortillas, I decided I would make enchiladas verdes, something I have made before (adapted from the fabulous Tyler Florence) and it was a HUGE hit. It's been a while, so I thought I'd re-create those delicious flavors. Enchiladas verdes ("green enchiladas") are made with tomatillos- the little green tomato lookin' things, only they're not green tomatoes, they are actually related to the gooseberry, and thus, a berry. They yield this wonderfully tart flavor and when you combine that with onions, garlic, a little jalapeno, a bit of cumin, lots of cilantro, and some squeezes of fresh lime juice, your mouth explodes with happiness in flavor town (a total Guy Fieri-ism, I realize). It's tangy, a little tart (in the BEST possible way) and set off by the creaminess of the cheese that you add. It's magic. Pure magic. Scott thinks so too:

no, he's not blessing the food, he's taking in its' magnificent aroma

Let me tell you that though these are worth every savory, creamy, yet tangy, delicious bite, they do take some time- like, 2 hours. I'd make the sauce ahead of time and have your chicken shredded, as well, and that will help TREMENDOUSLY.

Feeds up to 4 people (2 enchiladas per person) but can easily feed up to 6 if you arrange differently and have a bigger pan than I did!

Ingredients:

1 1/2- 2 lbs of tomatillos, rinsed and husks removed
1 large yellow or white onion, cut in large chunks
4 big cloves of garlic (as is- don't take them out of their skins)
1 large or 2 small jalapenos, stem removed (the seeds don't hurt in this recipe. promise. I'm a baby- I'd tell you)
cumin
1 bunch cilantro
3 limes
olive oil
salt
1/4 cup flour
8 flour or corn tortillas (I used flour and wasn't sorry about it!)
1 shredded rotisserie chicken (or about 3-4 bone-in chicken breasts shredded)
big block of monterrey jack cheese, freshly shredded by you and your powerful arms
queso fresco (or you could use feta)

Directions:

heat the oven to 425
place your tomatillos, onion, garlic, and jalapeno on a large baking sheet
drizzle them with a little olive oil to coat, then give it all a good splash of cumin and salt
roast for about 20 minutes, or until the tomatillos have light brown spots
note: the onions may not look completely done, and that's ok, they just need to be soft enough to blend
when cool enough to handle, remove the skins from the garlic
turn your oven temp down to 375
throw everything into a blender (might take a few batches) with your cilantro, and the juice of 2 limes
at this point it probably needs more salt and cumin. add them to taste.
in a medium/large sauce pot, add 2 swishes of olive oil over medium heat and once hot, add your flour (maybe a little less than a 1/4 cup will do)
cook this with a wooden spoon for 2-3 minutes, making a roux, then add nearly half of the tomatillo sauce and whisk until it is all incorporated
it will definitely need some lime juice (mind did, anyway) and more salt. taste and season.
add your shredded chicken to the tomatillo mixture and combine well. this is your filling.
spray a 9x13 pan with cooking spray and coat the bottom of it with some of the original tomatillo sauce, making sure to reserve some tomatillo sauce
make an assembly line starting at your stove, then a plate (to put your tortilla on to add your filling), then a bowl of your shredded cheese (to add to the mixture in the tortilla), then your 9x13 (to place your rolled enchilada in).
in a frying pan, you're going to warm the tortillas on each side, giving it those nice brown spots, then add your chicken filling, some shredded monterrey jack, fold it, then place it seam side down into the dish.
keep doing this until your baking dish is full. shower the rest of that glorious tomatillo sauce over your enchiladas and top with remaining monterrey jack cheese and crumble some queso fresco all over it, as well (it lends a tanginess that is just so utterly delightful, you'd need to experience it to know).
bake for about 20-25 minutes or until the cheese browns on top
serve with black beans and rice or whatever else you'd like (but kate's got a really great black bean and rice recipe coming your way that we made with our fish tacos....stay tuned)