Recipe courtesy of Chef Rick Bayless, Frontera Grill
Prep Time: 8 minutes
Total Time: 48 minutes
Serves 4 to 6
- 2 lbs. ripe plum tomatoes or 2 lbs. tomatillos, husked and rinsed
- 3 serranos or 2 jalapenos to taste
- 1 medium white onion, sliced 1⁄2 in. thick
- 2 Tbsp. vegetable oil
- 2 cups chicken broth
- 1⁄2 cup Mexican crema, crème fraiche or heavy cream
- 2 cups coarsely shredded cooked chicken
- 12 corn tortillas
- 1 cup shredded Mexican melting cheese such as Chihuahua or Monterey Jack
- A few slices of white onion, separated into rings
- A few sprigs of cilantro
1. Spread out the tomatoes or tomatillos, chiles, and onion onto a rimmed baking sheet and roast under a pre-heated broiler until blackening and soft on one side (6 minutes), then flip over and roast on the other side. Cool. (If using tomatoes, remove blackened skins) Scrape everything into a blender and process until nearly smooth.
2. Heat oil in a large saucepan over medium-high heat. When hot enough, add puree and cook, stirring until almost thick like a paste, 8 to 10 minutes. Stir in the chicken broth and crema, then simmer for a few minutes. The sauce should be the consistency of a light cream soup. Taste and season with salt, cover and keep warm over low heat.
3. Heat the oven to 400°F. Stir 1⁄2 cup of sauce into the chicken and warm in a small saucepan for 1 minute. Brush tortillas with light coating of oil and put in a plastic bag. Fold bag without sealing and microwave at high power for 1 minute; let stand for 1 minute. Spread a scant cup into a 13 x 9 in. baking dish. Two or three tortillas at a time, spoon a portion of chicken onto each one, roll up and lay into the baking dish. Douse evenly with sauce and sprinkle with cheese. Bake until cheese begins to brown and serve right away, garnish with the onion rings and cilantro.
4. Enjoy with your favorite J. Lohr wine!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.