 Hey everyone, today we're making salsa verde chicken enchiladas and we're going to top these with a little bit of fresh mango just to kind of add a little something extra to it which I think you're going to like. I'm also going to ask you today to follow along with me and watch the video and then let me know at the end in the comments what I did, what are the three things that I did to really enhance the flavor of this recipe, what are the things that I did that are really key that are going to make this recipe taste so much better than if you didn't do them. Alright so I'm Rockin' Robin and I'm going to show you how to make it right after this. Alright, it's time to go over our ingredients. First up we have a chicken breast here, there's a nice large one there, make a few enchiladas with that. I have some tomatillos, now tomatillos you'd find these in your grocery section where you see the peppers and tomatillos come with this little kind of paper wrapping around them and what we're going to do is we're going to remove that and then you're going to find this sticky residue on there and we're going to rinse that off before we proceed to cook them. We'll need an onion, I've got a half of a yellow onion here, a poblano pepper, you can use a jalapeño if you like, you can use whatever you like. I have some garlic, I have several cloves here and now I want you to notice that with the garlic I've left all the paper on it and the reason I did that is because when I cook it in the oven, when I broil it, I want it to not burn so the paper will help keep it from burning. I've got some freshly cut up mango here and you can buy that already cut up at the store. I'm using little pieces here or you can cut it up yourself and I have a video for you. I'll leave a link for that down below in the description so that you can find that if you need it. We'll need some shredded cheese, I've got some Monterey Jack here, now my thing with shredded cheese is I don't buy it already shredded or grated. I like to do my own because the shredded one if you read the package ingredients like I always like to tell you to do, you'll see that there are mold inhibitors in your cheese as well as anti-caking ingredients and I personally would just rather have the cheese. So that's why I grate my own, it only takes two minutes to do. We'll need some sour cream and some cilantro, now if you don't like cilantro, go ahead and sub in some parsley, we'll also need some salt and some olive oil. Alright the first thing we want to do, this is flavor tip number one, the first thing you want to do is take all of your tomatillos and place them on to a baking sheet because we're going to be roasting these and that's what's going to bring out some really good flavor, you could just toss all these into your food processor and that would be fine, it just wouldn't be as good as what we're doing. Alright so we're going to put our tomatillos down, we've got our pepper, everything's been rinsed and washed up and then we've got our garlic with the paper still on it, remember we're protecting it so that it doesn't burn and it just roasts nicely in there, it comes up perfect and it adds some really good flavor, so we'll just lay those right on the tray. Now with the onion, the onions tends to be a little bit dry so it needs a little bit of fat and it's the only thing on this tray that I'm going to put a little bit of oil on and then it just doesn't, it doesn't dry out, so we'll just rub a little bit of that in and this is going to go in, like I said, in the broiler, you've got to watch it really close because it can burn on you. You want these tomatillos and the pepper to blister and char and you know it just brings out the flavors and with the pepper we're going to also take it out when it's done and we're going to cover it with plastic, let it steam for just a little bit and then we're going to take a paper towel and we're going to wipe the blistered part off, you're still going to get some charring in there but we're going to take that outer coating off and underneath what you have left is a nice soft pepper. Okay, so in the oven, this goes, and remember we've got it under the broiler and I've got my rack down, let's see, I got my rack down about two levels, so it's not right up against the heat. Here's our tomatillos after about five minutes, so you can see some of them are getting a little bit brown right here, you see that? This one not so much probably because it's not under the heating element as well as I'd like it to be, so when they start to brown up like that, we're going to want to flip them over to the other side, that one could go a little longer. We can do that without everything, so we get it browned everywhere, right? We'll even turn over the garlic when that gets going pretty brown and our pepper back here, hopefully you can see it, it still hasn't charred up enough, so we're going to let that go a little bit longer, but keep an eye on it. All right, so some of these things are getting more done than others like the pepper. The pepper is pretty much charred everywhere now, so I'm going to take it out, put it in this bowl and I'm going to cover it with saran wrap. Some of the tomatillos like this one here, I want it to char more, so I'm going to leave it in. Total, so far I've been in here about 15 minutes. Those that have the nice char, we can take them off. Charring is flavor, that's why we're doing this. So here's our roasted veggies after about 18 minutes or so. I noticed that the larger tomatillo took longer to char up and what I ended up doing was raising the rack closer to the heating element, but this is what you're looking for, that nice charring going on. Now we're going to let these cool almost, you know, completely. We're going to cook the chicken now and because I don't want to put this in the food processor when it's hot. This is your flavor tip number two. Do this little deal with the garlic because you want to roast it. It's just so good. Really enhances all the flavor. When you roast garlic, you can use a lot more of it because the flavors are so mellow. Keep that in mind. I could have used more, but that's okay. This is going to be good. Then once I'm done with this, I will move into cooking the chicken. Now I'm heating up a cast iron pan over here to cook our chicken. Now what I did with the chicken was, I took that chicken breast and I placed it in the freezer. This is a little tip for you. For about five, 10 minutes max. It firms it up and then I was able to cut it, butterfly it, so that it would cook up quicker. So I'm going to go ahead and rub a little bit of olive oil on this and then I'm going to season it with a little bit of salt. Then we're just going to let that cook. We don't want to touch it. Just let it cook for a bit. Now you see how the whites come up the edges here on both of these actually. I'm going to flip this one over. It didn't stick at all. Nice searing going on there. While the chicken is cooking, I'm going to start heating up my oil. This is flavor tip number three. To make enchiladas, the best way to make them with the most flavor is to cook them in some hot oil before you roll them and fill them. So I'm going to pour olive oil in here. I don't typically use olive oil for this. I usually would want to use avocado oil, but I am out and we don't need too much because I'm only going to be making a few enchiladas. Anything that you have left over in terms of oil, you want to save if you can and you might as well save it. No sense throwing good oil out. You're going to save it and use it in your refried beans. So I have a video on how to make refried beans and you might want to check that out. I'll leave a link for you in the description. Check for doneness by using an instant read thermometer. They are a cook's best friend. That way you'll never overcook your chicken or any other kind of meat and you're looking for a temperature of 165 degrees Fahrenheit. But yeah, I'll leave a link for you in the description of this video and you can you can pick yourself up one of these things. They're very inexpensive and they make life cooking life so nice. All right, our chicken is done. I'm going to set it. I got a clean plate right back here. We'll just place those back there until they cool a little bit so that I can shred them and then we'll be able to put our enchiladas together. So place all your ingredients for your salsa verde into a food processor. That's our garlic that we peeled, our tomatillos, onions, and the pepper. Here goes the cilantro. If you don't like cilantro, remember you can use parsley if you like. And something I forgot to mention earlier, it's a little fresh lime juice. So I'm going to squeeze some of that in there. I'll add a little bit of salt and we're ready to blend. Check this out, doesn't this look delicious? All right, we're going to pour this right into our saucepan here. Now you could serve this up and leave it just like this if you don't want to add the sour cream. You don't have to, it's optional. Just know that it's going to be a bit tangier and stronger in flavor and heat-wise as well because the sour cream tends to just tone everything down a little bit and make it creamy. So that's up to you. Okay, we're going to heat up our sauce, get it nice and hot before we assemble our enchiladas. Taste your sauce. I tasted mine. This one, this batch is not very spicy hot at all and that always depends on how, you know, how spicy your peppers are. This has a beautiful, sweet, bright, tangy flavor to it so I'm not going to add too much sour cream to this. I like the flavors so this kind of mutes them a bit so I'm not going to do too much. Maybe that much. I'm going to mix this in just to give it a little bit of creaminess and again you can leave it out totally. It just depends on what you want to do. Play with the sour cream. Now I'm going to take some of my warmed up sauce here, not a lot because I want to save most of it for the top and I'm going to place it in the chicken, okay, right on top. Just to give it a little flavor and to moisten it up a little bit. Most of it I want to save for the top. All right so here's the setup. I got my sauce over here. This is the dish that I'm going to be baking my enchiladas in. I'll be making four maybe enchiladas for this dish. Here I've got my pan of oil, that's olive oil, and we're going to cook up. This is for flavor tip number three. You've got to do this when you make enchiladas. You're going to go to the trouble of making enchiladas. Make them the good way. And that is by dipping your corn tortillas into the hot oil for just a couple of seconds. Make sure your oil is hot. You can test it. That tortilla should bubble up right off the bat. I'm going to turn it up just to smidge it because once I start cooking these they're going to it's going to drop the temperature of the oil. And I'm just going to lay that in there. It's got to bubble up. You don't want it to get hard, right, because then it'll be hard to roll. Let it drain. And then I'm going to place it right in the bottom. I'm going to do a couple of them here at a time. Flip it over. Be really careful that oil is hot and it will burn. All right. I'm going to take it out. Let it drain and lay it flat in there. Now you let that cool for just a second because you're going to be touching it. And we're going to take some of our chicken and we're going to lay it in the center of the tortilla. Okay. That's nicely filled. And grab the end. Still a little hot. We're going to roll it over and tuck it in. Okay. Add some sauce to the top. That's why I want to save some because we want to make sure that these get covered. Then we finish it up with some cheese. I have Monterey Jack here. And then I've got the oven preheated to 350 degrees. I'll leave it in there for probably, I don't know, 15 minutes until you start seeing the cheese melt really nicely and the little bubbles going on. So in the oven we go. All right. These are hot out of the oven. Nice and bubbly. You want to make sure that cheese all melted all the way around. And now it's time to add a little bit of the mango. That's, it's going to be a nice little addition, something you don't normally expect. But it goes really well with this dish. So I'm going to try and, heck, I just can use my hands. It works so much better. So you just drop a few of these on there. And then you get some in every bite. I made a separate dish just for me. An individual one here. All right. I'm going to dig in. That is absolutely delicious. The sauce obviously makes it. It's a little bit tangy. It's got that brightness from the lime juice. It's, it's got a little creaminess to it as well. It is delicious. I like the addition of the mango. Kind of brightens it up again as well. A little bit of sweetness. Really nice guys. Goes along with the heat. Delicious. Hope you guys try it. So did you get all three flavor tips for this recipe? Leave them down below in the comments for me. All right. Now, number one is what? Roast your vegetables. Number two is make sure you roast the garlic. A lot of people just throw it in raw. Roast it in the oven with the vegetables and leave the skins on that way that garlic will just roast up and it won't burn. And number three is always whenever you're cooking enchiladas dip your tortillas into that hot oil before you fill them and roll them up. Okay. That's what we used to do in our restaurant. They make the best enchiladas ever. So thanks so much for watching everybody. I hope you enjoyed the video. Let me know if you have any recipe request and give me a like, comments, and you know if you know any Mexican food lovers, share it with them. I'm sure they'll love it. And we'll see you next time. Thanks for watching.