This is a great and fast recipe that always pleases guests. If you are in a hurry, you can leave out the pumpkin seeds and the frying stage and just bake all the ingredients until the chicken is crisp on top.
1 3-4-pound chicken cut in small serving pieces
(This recipe also works with chicken thighs)
1 jalapeño pepper deseeded and chopped
4 cloves garlic chopped fine
1 medium onion chopped rough
¼ pound tomatillos chopped rough
¼ cup toasted raw pumpkin seeds
¼ cup olive oil
1 jar ChileBoss™ Yucatan Amarillo Sauce
Place the whole tomatoes, garlic and onion slices in a bowl and sprinkle with olive oil.
Place the vegetables on a piece of tin foil on a cookie sheet and broil until slightly charred. Do not burn them.
Remove the tomatoes and peal and deseed.
Set all of the vegetables aside in a bowel.
Add about a tablespoon of olive oil to a heavy fry pan.
Add the ChileBoss™ Sauce, the white wine and the jalapeno and cook, reducing the sauce by a third.
Add all vegetables and cook for about 5 minutes.
Add all ingredients to a blender with the stock and the toasted pumpkin seeds and blend until very smooth.
Pour the mixture back into the fry pan and add the sugar and the lime juice until it thickens slightly — about 6 minutes.
To Make the Enchiladas
Take a 12″ fry pan and add about a ¼” of oil.
Take each tortilla and drop it in the oil and heat it until it is very pliable. Using tongs take it out of the oil and swish through the sauce.
Place the tortilla on a large cutting board work surface and place a little of the chicken, the onion and the cheese on it and roll it up into a tight roll.
Place in a backing dish.
Repeat this with each tortilla.
Once all of them are in a backing dish cover them with the sauce and some cheese and place the dish in a pre-heated oven set at 400 F and warm until the enchiladas are warm through about 10 minutes.
Remove the enchiladas from the pan to a serving dish and surround the dish with sliced avocado and fresh grape tomatoes.