Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten.
1 pound fresh tomatillos, husks removed, halved
1 small onion, skins removed and ends trimmed off
4 cloves garlic, peeled
2 jalapeno chili peppers, seeded
2 Serrano chilies, seeded
¼ cup tightly packed fresh cilantro
1 tbsp extra virgin olive oil
1 cup organic chicken broth
sea salt, to taste
2-3 cups shredded chicken (approx 2 breasts)
2 teaspoons cumin
½ teaspoon sea salt
2 small zucchini, diced small
2 cups chopped fresh spinach
½ cup chopped cilantro
1 can drained black beans (optional)
1 cup shredded cheese (pepper jack, chedder, colby)
organic flour or corn tortillas
- Set oven to broil. Place tomatillo halves and peppers in baking dish in the top most rack. Broil until skins are slightly charred (approx 5 minutes). Remove from oven.
- Add roasted tomatillos, peppers, garlic, cilantro in blender and puree until smooth.
- Heat a 3-quart pot over medium heat, add the 1 tablespoon olive oil, then add the blended green sauce; stir the sauce for about 5 minutes or until darkened and thickened. Add the chicken broth and sea salt to taste. To make the sauce spicier, add crushed red pepper or your favorite green hot sauce.!> At this point, you can save the sauce for later or even freeze in a freezer bag. Simply that on the stove or in microwave to use on following steps
- Heat oven to 375F and oil a 9×13 pan or similar casserole dish.
- Combine chicken, cumin, sea salt, zucchini, spinach, cilantro and black beans in a large mixing bowl and mix thoroughly.
- Generously fill a tortilla and roll tightly placing the seam side down in the baking pan. Repeat until pan is tightly packed.!> At this point, you could cover tightly and freeze for later.
- Pour sauce over enchiladas, shaking gently to ensure sauce fills in all spaces.
- Cover with foil and bake for 40 mins. Then uncover, add cheese if desired, and bake for additional 5-10 minutes.