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Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Tyler Florence
  • 60 minutes
  • Serves

INGREDIENTS

1

Deli roasted chicken (about 3 pounds)

2

Bay leaf

1

Black beans, Spicy

2 cups

Black beans, dried

1/2 cup

Cilantro, leaves

1

Cilantro, leaves

4 cloves

Garlic

7

Garlic clove

3

Jalapeno

1/2

Lime

1

Onion, medium

1 lb

Tomatillos

1

Tomatoes and cilantro, leaves

1

White onion

2 cups

Chicken stock, store-bought

1

Guacamole

1

Rice, Yellow

2 cups

Rice, long-grain

1/4 cup

All-purpose flour

1

Black pepper, Freshly ground

1

Black pepper, freshly ground

1

Kosher salt

1 tsp

Kosher salt

1 tsp

Salt

1

Salt

1 tbsp

Turmeric

1

Olive oil, Extra-virgin

3 tbsp

Olive oil, extra-virgin

3 1/2 tsp

Cumin, ground

10

Flour tortillas, large

1/2 lb

Monterey jack cheese

2 cups

Sour cream

4 cups

Water