These wonderful, vegetarian, no-bake enchiladas claimed to be light and satisfying- a pretty accurate description! Perfect warm weather Mexican fare. Fresh and fabulous. 🙂 This recipe was adapted from the New York Times, contributed by Martha Rose Shulman.
Inspired by my food blog friends who have made their own birthday cakes, etc., I made this dish for my own birthday dinner!! I prepared the filling a day in advance (no work on the big day!) and we ate them after a relaxing day in the sunshine. My husband made my favorite Huevos Rancheros for breakfast (I am obviously a Mexican-food lover), and I was greeted with a surprise birthday cake from my girlfriend when I got home! ❤ What a great day! Maybe getting older isn’t so awful….
I’m bringing my special dish to share at Angie’s Fiesta Friday #74 (belatedly, again…), co-hosted by Loretta @Safari of the Mind and Caroline @Caroline’s Cooking. As another surprise birthday gift, my dish from Fiesta Friday #73 was featured this week! Yay!! Check it out & Enjoy! 🙂
Yield: Serves 8
- 1 pound Swiss or rainbow chard, or a combination
- 2 medium-size chayote or summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)
- 1 pound fresh tomatillos, husked and rinsed
- 2 jalapeño or 2 to 3 serrano chiles, stemmed
- ½ white onion, coarsely chopped
- coarse salt to taste
- 4 large peeled garlic cloves; 2 whole and 2 minced
- 12 cilantro sprigs, plus chopped cilantro for garnish
- 1 tablespoon canola or grapeseed oil
- 2 ½ cups chicken or vegetable stock
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, preferably Mexican
- freshly ground black pepper
- 18 corn tortillas
- About 1/2 cup crumbled queso fresco or feta
- Peel and dice the chayote squash.
- Strip chard leaves from stems and wash in 2 changes of water. Keep leaves whole.
- Rinse chard stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. (I cut my wide stems into thin strips and then sliced all of them crosswise 1/4 inch thick.) Set aside stems with chayote in one bowl and leaves in another.
- Make the salsa verde: Combine tomatillos, jalapeños and onion in a large saucepan or Dutch oven; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon or a Chinese strainer, transfer tomatillos, onion and one of the jalapeños to a blender. (I used a Vitamix!) Do not drain water from pot. Let vegetables cool in the blender while you blanch greens and chayote.
- Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add the chard leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold (ice) water to quickly shock, then drain and dry. Chop coarsely and set aside.
- Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
- Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. (I only used one jalapeño- and the salsa had quite a kick!)
- Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
- Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
- Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched and chopped leaves, stems, and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
- Place tortillas in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel and cover with warmer lid, or with plastic wrap if using a plate. Microwave on high for 1 minute. (Alternatively: Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.)
- One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco (or feta) and serve.
One Year Ago:
Two Years Ago:
Posted in Greens, Holiday, Recipes, Vegetarian
Tags: chayote, cinco de mayo, corn tortillas, dinner, enchiladas, Fiesta Friday, gluten free, greens, healthy, jalapeño, light, Mexican, no bake, queso fresco, salsa verde, serrano chiles, Swiss chard, tomatillos, vegetarian, Vitamix, white onion
It cost a small fortune to make this marinade, but it was completely worth it! (I only wish that I had put more chicken in it!!) When I saw Mario Batali make this Caribbean meal on The Chew, I wanted to make it and pulled up the recipe immediately. SOooo many delicious flavors.
This recipe was adapted from The Chew, contributed by Mario Batali. I increased the amount of chicken, used skinless chicken thighs, and incorporated whole wheat flour in the roti. The amount of spicy pineapple sauce in this recipe could easily be cut in half. (& I am a HUGE sauce person!) Any leftovers would be tasty eaten as a salsa with tortilla chips.
The chicken did develop a nice char in the oven, but this would be an amazing dish to grill in the summer!! (It has to warm up soon…) I’m bringing this meal to share at Fiesta Friday #61 at Fiesta Friday.net. (Yes! a new home for the party & for Angie of The Novice Gardener.) Enjoy!!
For the Marinade:
- 1 med red onion, finely chopped
- 1 bunch scallions, chopped
- 1/4 cup cayenne pepper – chipotle sauce
- 2 lemons, zest & juice
- 1 orange, zest & juice
- 2 tablespoons molasses
- 2 tablespoons honey
- 1 tablespoon dried thyme
- 2 tablespoons ground allspice
- 1 teaspoon freshly grated nutmeg
- 1 scotch bonnet chile (cut in half)
- 2 serrano chiles (sliced)
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
For the Chicken:
- 10-14 chicken thighs, boneless, skinless (I used 10 but should have used at least 14!!)
- coarse salt and freshly ground pepper
For the Spicy Pineapple Sauce:
- 2 cups Pineapple, cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/8-inch dice
- 2 serrano chiles, stemmed
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- 1/2 cup pineapple juice
- 1 lime, zest & juice
- 2 cloves garlic, sliced
- 1 teaspoon kosher salt
For the West Indies Roti (Flatbread):
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp coarse salt
- 4 T extra-virgin olive oil
- 1 cup water
To Make the Marinade & Chicken:
- For the Marinade: In a large bowl, combine all the ingredients for the marinade.
- For the Chicken: Put the chicken pieces in a tight-sealing plastic container and pour the marinade over. (Alternatively, add the chicken to the large bowl of marinade!) Toss well to coat everywhere. Refrigerate for at least 4 hours-overnight is best. (I marinated the chicken for 12 hours and had amazing flavor.)
- Preheat oven to 450°F or light your grill with one side hot, one side low.
- Remove the chicken from the marinade and discard the marinade. Season with salt and pepper. Place on a baking sheet and roast for 40 minutes; it should get a little char on the top (we like that). If using a grill, place the chicken on the hot side of the grill and cook until nicely charred on both sides, then move to the cooler side and cook with the lid down until cooked through.
- Serve hot, with pineapple ketchup and warm roti alongside.
To Make the Spicy Pineapple Sauce:
- Place all the ingredients in a food processor and pulse until smooth. If not using immediately, store in a sealed container in the refrigerator for up to 1 week.
Makes 3 cups.
For the West Indies Roti (Flatbread):
- Combine the dry ingredients in a stand mixer fitted with the dough hook.
- Turn the mixer on and gradually add the oil and water while mixing, then mix for 5 minutes. Remove the dough from the mixer and let rest for 10 minutes.
- Divide the dough into 8 equal balls. Flatten each slightly and roll out into 6-inch rounds.
- Heat a cast-iron skillet over high heat until a drop of water sizzles on the surface. Reduce the heat to medium and place the rotis in the pan, 2 at a time, and cook for 2 to 3 minutes, until the crust is light brown. Turn with a wide spatula or tongs and cook for 1 minute on the other side. Repeat with the remaining dough and keep warm in a bowl, covered with a clean dish towel.
- Use the same marinade for pork or fish.
- Buy pre-made roti or pitas for a quicker dinner.
One Year Ago:
Two Years Ago:
Posted in Bread, Chicken (Poultry), Grilling, Recipes, Sauces
Tags: boneless skinless chicken thighs, Caribbean, chicken, chicken thighs, habanero chile, Jamaican, jerk, Mario Batali, scotch bonnet chile, serrano chiles
This is an AMAZING salsa. I made it as a topping for No-Bake Vegetarian Enchiladas, but it would be great for any dish with Mexican flavors. We need to make it for our next taco night- even though roasting and charring the vegetables set off my smoke detector! The results were worth it. 🙂 This recipe is from Food and Wine, contributed by Josef Centeno.
- 2 tomatillos, husked and rinsed
- 1 medium tomato (I used 2)
- 1/2 medium onion
- 1 serrano chile, stemmed
- 1 tablespoon extra-virgin olive oil
- 2 large dried chipotle chiles, stemmed and seeded
- Hot water
- 1 cup lightly packed cilantro
- 3 tablespoons fresh lime juice
- Kosher salt
1. Preheat the oven to 500°. On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.
2. Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes. Transfer the chiles and 1/4 cup of their liquid to a food processor and puree.
3. Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth. Add the cilantro and lime juice and pulse until the cilantro is minced. Season the salsa with salt, transfer to a bowl and serve.
Posted in Appetizers, Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: chipotle, chipotle chiles, cilantro, limes, Mexican, salsa, serrano chiles, tomatillos, tomatoes, vegetarian
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