While on vacation in Arizona, I had the immense pleasure of having dinner at Elote Cafe. If you’re in Sedona and looking for amazing, authentic Mexican food, this is it. I purchased the restaurant’s cookbook and this enchilada recipe is one of their healthiest and most flavorful entries.
Container count per serving (2 enchiladas): 1¼ green, 1 yellow, 1¼ red, 1 blue
For the tomatillo sauce
- ½ cup chopped onion
- 3 garlic cloves, peeled and roughly chopped
- 1 poblano chile, roughly chopped
- 1 jalapeno, chopped
- olive oil as needed
- 4 cups tomatillos, husked, rinsed and chopped
- 2 cups low sodium chicken stock
- ½ cup chopped cilantro
To complete the enchiladas
- 8 6″ corn tortillas
- 1⅓ cups shredded jack cheese
- 4 cups smoked chicken, pulled or shredded (not too fine)
Or if you’d prefer to bake your chicken, I would recommend seasoning chicken breasts with Elote Cafe’s spice rub recipe: salt, brown sugar, cumin, chili powder, allspice, and freshly ground pepper. Sear the chicken, bake until fully cooked, and then shred.
- In a sauce pan over medium high heat, cook the onion, garlic, poblano, and jalapeno in olive oil until lightly browned, then add the tomatillos and stock and simmer until soft. Puree with the cilantro and reserve.
- Warm tortillas in a large dry skillet and dip them one at a time into the sauce. Fill each one with about ½ cup of chicken and a tablespoon or so of cheese, roll them up, and place them in an oiled baking dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese. Bake for 10 minutes at 375 degrees and serve.