So Tyler Florence has a 5 star recipe for chicken enchiladas on the Food Network site and from reading his ingredients, I would have to put these at a 5+ star, or higher. We roasted about 2 -3 lbs (?) tomatillos along with jalapeños, california, pasilla, serrano, and red bell peppers, also sweet onions and garlic. We peeled and seeded the peppers after roasting (not in Tyler's directions), then put all in a food processor with spices (a secret blend), cilantro and lime juice. Our tortillas were bought the same day they were made at a small market in Lakeside, CA. For cheeses, we used monterey jack, pepper jack and Queso Fresco, a crumbly, slightly acidic Mexican cheese (also not in Tyler's ingredients). We did use rotisserie chickens, as in Tyler's recipe, and a bit of chicken stock. Day 1, made the sauce and Day 2 assembly. Wish I was there for the leftovers, I have never had a better enchilada - sorry Tyler (and my friend Andy)! It was a day to remember cooking with my niece and nephew. Lisa, you can be proud!
You can click on the post title for a link to Tyler's recipe, or attempt to duplicate ours.
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