I made some roasted tomatillo salsa recently and it really had me craving it on everything: plopped on top of pork, tossed with some potatoes, spread on some toast (is that a thing?), and, most importantly, all intertwined in some chicken enchiladas. So, I followed my craving. I made some enchiladas.
chicken enchiladas with roasted tomatillo salsa
1/2 lb chicken breast
a sprinkle of ground cumin
a sprinkle of paprika
a sprinkle of salt
1 roasted tomatillo salsa recipe
6 corn tortillas
~1/2 cup vegetable oil
1/4 cup shredded queso blanco
Preheat oven to 350º. Place chicken on a baking sheet and sprinkle with cumin, paprika, and salt. Roast in the oven until a thermometer inserted into the thickest part of the chicken registers 165º. Let cool and shred. Set aside.
Add the salsa to a large shallow dish. In a skillet over medium heat, add enough vegetable oil to just cover the bottom of the skillet. Add a tortilla and fry until bubbly (about 30 seconds), flip, and fry the other side until bubbly. Dip both sides of the fried tortilla in the salsa and return it to the pan. Fry each side for 15 (or so) seconds until slightly crisp, but still flexible. Move the tortilla to a plate and repeat for each of the remaining tortillas, adding more oil as necessary.
In a medium-sized baking dish, add about 3 tablespoons of salsa to the bottom to prevent sticking. Divide the cooked, shredded chicken evenly in the tortillas, roll, and place seal side down in the baking dish. Brush with a little extra salsa and sprinkle with queso blanco. Cook in the oven until the cheese has melted and everything is heated through, about 12-15 minutes. Serve hot.