 I got a request for chicken enchilada suiza, and if you're not familiar with that, it's basically chicken enchiladas with a green sauce, and we're going to be using tomatillos, some anaheim chilies, poblano peppers, and we're going to do a little technique to them to really bring out the best flavor in these enchiladas. So I'm Rockin' Robin, and I'm going to show you how to do it right after my chef joke. All right, I'd like to start off here with chef joke number one, and number two will be a little bit later in the video. So stay tuned for that. All right, what do you call a spice with a PhD? Dr. Pepper. So we're going to start off here by making our delicious green enchilada sauce from scratch. It's very easy to do, and it doesn't take very long to make it. And we're going to start with some tomatillos. These are Mexican, basically green tomatoes, and they come with a little bit of a husk on them, so you want to peel that off first, take it off, and underneath, you you'll notice that it's a little bit sticky. There's like a sticky residue, and some dirt probably, so we're going to peel all these off, and then I'm going to rinse them under some cold water to get them nice and clean. And then we're going to place them onto our foil-lined baking sheet over here that I have, that I've already kind of just brushed up with a little bit of avocado oil so that it doesn't, anything sticks. Okay, so you're going to want to dry off your tomatillos a bit from all the water before you put them onto your tray. All right, so we'll just place these on here just like that, and you're going to need about a pound of these, even a little extra would be fine, even if you had a pound and a quarter, that's perfectly good. And then I have an Anaheim chili here, this is a mild chili, and I rinsed it, so now I'm just going to dry it up, and I have a jalapeno. Same thing, so we're going to just place these right onto our baking sheet. And then I have some garlic, so I broke off some garlic cloves, from the bulb, and I leave the paper on. Okay, that's going to protect it when it's cooking so it doesn't burn. So leave as much paper on as you can, and they will cook up nicely and soften up beautifully. The last thing we're going to roast on this tray is a nice good-sized yellow onion. So we'll cut off the ends. So you want to cut the onion in big chunks. I'll just place that right there on my tray, and I want to spread everything out. I want to make sure that everything has enough room so that it will brown up nicely. Now with the onion, I'm going to add a little extra oil, just because I don't want it to dry out as it's under the broiler. So we'll just drizzle a little bit over the top, and then just work it in with your hands. All right, so this is going to go under the broiler for, you know, and very low in the oven, because I don't want it to get really burnt right away, so I'm putting it much lower in the oven, and I'll show you that. And it'll be probably 15 to 20 minutes, and I'll turn things over as it cooks. So here you can see how low in the oven I have this tray. So while our peppers are cooking in the oven, we have time to talk about our chicken that we're using. I bet you thought maybe I was going to tell you a chef joke, but not yet. Okay, hang on. So the chicken that I'm using in this is a rotisserie chicken, because I want it to be easy for you and quick for you to put together, and it's delicious, right? Rotisserie chicken is nice and tender and juicy and very flavorful, so it works perfectly for this recipe, and it just helps you get dinner on the table a lot quicker. I'm using a rotisserie chicken that I bought from Sprouts Market. I like their rotisserie chicken because the ingredients are really good. You can see here that there's nothing really artificial in there, and I just, I really think they're the best. They're probably twice as much as what you would pay for a Costco chicken, but I think for me personally, that would be my choice. So really, all you have to do with our rotisserie chicken is just let it cool a little bit so you can touch it, remove the skin, just debone it, and chop your chicken up into small pieces so it'll fit nicely into your enchiladas. Now if you like your chicken shredded, here's an idea for you. Take your mixer. I put the rest of the chicken in the bowl and let the mixer do the shredding for you. It's nice and easy. This is what the peppers and the tomatillos look like after about 20, 22 minutes in the oven. So things were going slow, so I decided to raise the rack up a notch and we're going to keep a close eye on the garlic, especially we don't want it to burn. Oh my goodness. I forgot my poblano pepper to put it on the tray, but I'm going to show you how quickly and easily I can just go ahead and brown that one up and, you know, char it and get it nice and flavorful right on the stove and it'll only take me just a few minutes. You can't do the tomatillos like I'm going to show you on this pepper here, but tomatillos just lose a lot of their liquid and it makes a mess. So all I have to do here is take my poblano pepper and just lay it directly over a flame. Now you keep rotating that pepper until the whole thing is charred and then we'll place it into a dish. And then take a piece of plastic wrap and cover the bowl. So after 20 minutes of cooking, I raised the rack up one and now it's time to take out that garlic because the garlic gets done faster than anything else. Once it's soft by squeezing it, you'll know it's done. So here's what the tomatillos and the peppers and the onions look like after they're done. They're nice and charred up and you can see the tomatillos have really gotten almost mushy, which is what you really want anyway, so no worries there. It has a lot of liquid in there, but we're going to keep all that and put it in our food processor. I'm going to take the peppers off here and place them in the bowl with that poblano pepper to steam a little bit. So roasting these tomatillos and peppers is how you get the best flavor. It's my secret. No roasting means less flavor. Okay, so it must be time for chef joke number two. Are you ready? All right, here we go. Why couldn't the pepper do archery? Because he didn't habanero. Our peppers have been cooling off here for about 10 minutes. They're steaming. They're getting a little bit softer and what we want to do here is take off the skin. This is my anaheim pepper and you can see the skin is just, you know, it's coarse. It's, you know, kind of stiff. You don't want that in your sauce. So we'll just peel it off. It peels off real easy as you can see here and I like to take the seeds out of my pepper. Feel free to leave it in if you like a lot of heat. The anaheim pepper isn't very hot so that's really not an issue but I just don't like the seeds so I take them out. So you just want to open it up and basically just scrape it out. Here's my jalapeno. Be careful with that because, you know, if you touch your face, you might not be too happy. So go ahead and do the same procedure with the jalapeno. Now when you get to the poblano that we charred on the stove, we're going to take a little different approach. The charring is very black and you're going to use a couple paper towels to scrape it off. So don't rinse off any of the peppers to get some of the, you know, charring off because that'll just wash away a lot of great flavor. All you got to do is rub it off and if there's some left on there, no big deal. It just adds more flavor. Cut out the seeds again just like you did in the other peppers and scrape out the seeds that are on the pepper. Okay so our peppers can go into a food processor. So we'll lay those in. Now here's our pan that is just, you know, with the tomatillos and the onions and there's a lot of juice in here and you want to get all that juice into the food processor. Don't leave any of that out. So I'm just going to take a spatula and hopefully carefully get all this in here without making a big mess. Now we're going to add that roasted garlic so peel off the paper and put that in the food processor. Next we'll add some ground cumin, dried oregano, some salt, the juice from a half of a lime, and some chicken broth to thin sauce down, say about a third of a cup to a half a cup and then we're going to process the sauce until it's smooth. You may have to scrape down the sides to get those pieces that are trying to get away. This is the consistency you're looking for. So before we assemble our casserole let's get the rest of the ingredients together. We'll need some clover organic heavy whipping cream. I really like this brand because the ingredients are so clean. We'll also need some cheese. Now I've grated up some cheddar cheese here along with some Monterey Jack. I like to grate my own so that I don't have any mold inhibitors or anti-caking ingredients in my cheese. I got my little set up here. This is a pan where I'm going to place my tortillas after we dip them in oil. So we're going to cook our tortillas in some avocado oil before we assemble our enchiladas. This is really important. I've seen people do not do this and you don't get as good a flavor. You don't get as good of an enchilada by far. And avocado oil is a good oil to use and you want to just put enough to cover. This is a very small frying pan, probably eight inches. You got to let your oil get hot. It's got to be at least 350 before you start dipping your tortillas into it. Okay so here's a question for you. How do you know when your oil is hot enough to put the tortillas in? Now there's a couple of different ways to tell. The smell, I can start to smell the oil more. Right now it gets very liquidy. It gets very thin. You can take an instant read thermometer and you can place it just in the oil. Try not to touch the bottom of the pan and get a sense of where it's at. 360, I think it's hot enough. Another way to tell is you can do a test. Take a tortilla and place it in the oil. If it bubbles up right away like that did, then you know it's just right. Okay so we're just going to turn these over. I'm doing one at a time. A lot of times the tortilla will tear which is, you know, a little bit of a nuisance but it's not a big deal. You can still use the tortilla and you want to make sure it's still pliable so you can roll it up and I'm going to place it right there on my sheet. You can do two at a time if you want. If you're really daring but you want to turn them over a few times and they're only going to stay in here a few seconds because this oil is pretty nice and hot which is what you want. If you start with the oil not hot enough then it's just going to absorb into the tortilla and just make it real soggy. Let it drain off and lay them on the tray. So I'm going to continue doing this until I have about 11 or 12 tortillas ready. Okay once these tortillas are cool enough to handle, which some of them are, you're going to take some chicken and I have my hands are clean so it's just much much better control than trying to use a spoon or something like that. So you're going to put about that much chicken on there and then we're going to take some of our cheese and we're going to put a little bit of cheese on there so that's going to be nice and cheesy on the inside and then we're going to take this piece this part of it and roll it over and tuck it in and then pick up that other seam, hold the side so the food doesn't fall out and place it on your plate or on your dish. Repeat the process until you have a casserole full of enchiladas. I've got 11 enchiladas in here as you can see and now it's time for that sauce so we're going to put our tomatillo sauce right on top and you can thin this out if you want to but I like it a little bit on the thick side. I used all the sauce on this casserole because you got to have enough sauce. Now we're going to take that heavy cream and we're going to just drizzle some over the top of the casserole, not too much about a half a cup and because we don't want to dilute the flavor of the sauce and then we'll finish it off with our grated cheese and then we're going to place the casserole into a 400 degree Fahrenheit oven for about 15 to 20 minutes or until that's cheese is nice and bubbly and you see a lot of bubbles all around so you know everything's hot. Our casserole is done. You saw how it was nice and bubbly in the oven that's what you want. You want to make sure everything inside gets nice and hot so you got to see a lot of bubble. All right let's serve this up now it might be kind of challenging to see which way the enchiladas run but I know because I put them in here and I can kind of see it here so these are lined up. All right I'm going to give that a taste. It smells incredible in here. These are delicious that sauce that tomatillo sauce is it's got a little bit of a almost like a tang to it that that line that we put in there really brightens it up and you know what would go great with this dish is my refried beans recipe. They are dynamite okay so I'm going to leave a link for you check those out make them with this and you're going to have a delicious Mexican dinner. Thank you so much for watching if you enjoyed today's video be sure and push the old like button for me to let me know and if you have any recipe requests let me know about that as well I always like to hear from you guys so we'll see you back here next week for another rocking recipe.