Remember, we've pledged to use almost everything, to not let a single spoonful of our leftovers end up in the garbage can--a good idea, considering our trash service was suspended last week because of the snow. Knowing that we'd soon have the leftovers from our roasted chicken, I started preparing for enchiladas and picked up some tomatillos on Friday afternoon, along with a package of the Dekalb Farmers Market's carrot tortillas. Lately, Chelsea's been making some delicious homemade tortillas, but I figured we had earned a little convenience, plus the FM's tortillas are delightfully cheap and, more importantly, well made.
To start, Chelsea cleaned and then roasted the tomatillos, first by themselves, and then with a sliced chili, a clove of garlic, and a cup or two of our homemade chicken stock. Meanwhile, I picked apart the leftover chicken, shredded it, and then reheated it in a pan with about a half cup of stock and a pinch each of cumin and chili powder. After they were done roasting, Chelsea took the immersion blender to the tomatillos, making a beautiful salsa verde and redecorating our ceiling in the process...
We wrapped the shredded chicken in the tortillas which we had soaked in a bit of the tomatillo juice, and then placed the stuffed tortillas in a sauce-lined baking dish before spooning on more salsa verde and topping it off with some shredded cheese. Then into the oven it went for fifteen minutes.
Quite possibly the dish of the month. The chicken was moist, maybe even a little bit sweet, while the salsa verde had a subtle tartness to it. For a side, Chelsea cooked up a pot of dried black beans, seasoned it with cumin, cayenne, and a clove of garlic. Plates were licked.
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