Redfern Place

So I experimented last night with a dairy free enchilada dish that I think turned out pretty good.  Try it out and let me know what you think.  Kevin is creating a rating system for these recipes, so people like you, Todd, can quantify your thoughts

For the green sauce:

1# tomatillos
1 yellow onion
2 jalepenos
4 cloves of garlic
2 tsp cumin
1 tsp salt
about 1/2 cup cilantro
juice of 1/2 to 1 lime

Roast tomatillos, onion, jalapenos and garlic at 400 for 15 minutes.  Transfer to a food processor and add seasonings.  Pulse into a chuncky sauce.

For the enchiladas:

1 rotisserie chicken
1/2 yellow onion
cumin
chili powder
1 can creamed corn
1 can enchilada sauce
1 bag fresh spinach
1 small can sliced olives
any type of hot sauce you like

While the tomatillos are roasting, chop 1/2 sweet yellow onion and saute it on low heat with a small amount of oil.  You want just enough to keep the onions from initially sticking.  Add about a palmful (1 to 1 1/2 tbsp) cumin and the same amount of chili powder.  Let the spices soak up any moisture in the pan and kinda roast.  Keep the heat low.

While this is going on, pull off all the meat from a rotisserie chicken.  Add 1 can creamed corn to the onion and spices, stir and add the chicken, a 14 oz can of enchilada sauce (I used old elpaso), and a couple of handfulls of fresh spinach and a few good shakes of hot sauce (we like Il Tapatio).  Stir together till everything looks steamy.

Coat the bottom of a 9×13 pan with enchilada sauce and add a layer of corn tortillas.  Top with about half of the filling, pour on a bit more enchilada sauce and repeat layering steps, ending with tortillas on the top. You’ll have two layers of filling and three of tortillas.  Pour last bit of enchilada sauce on top, four or five good spoonfulls of the tomatillo sauce and olives.

Bake in a 350 convection oven for about 30 to 40 minutes.  It should be nice and bubble with the edges of the top tortillas looking slightly crispy.

Serve with more tomatillo sauce, fresh avacado chunks, and chopped tomato piled on top of each serving.

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