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Potato Enchiladas with Chicken


  • Enchiladas:
  • 2 large Yukon gold potatoes, ends trimmed, cut into 4-inch lengths
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 1 clove garlic
  • 1 minced jalapeño
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • 1 cup black beans, rinsed
  • 8 ounces cooked tequila lime grilled chicken, shredded
  • 4 ounces cream cheese, cut into cubes
  • 1 cup salsa verde (recipe attached)
  • 1 cup lime crema(recipe attached)
  • Preheat oven to 350°F
  • Tomatillo Salsa Verde:
  • 2 tablespoons vegetable oil
  • ½ pound husked, rinsed, and halved tomatillos
  • 1 garlic clove
  • 1 jalapeño chile, seeded and roughly chopped
  • ¼ cup water
  • 1 tablespoon granulated sugar
  • ½ cup minced yellow onion
  • ⅓ cup minced fresh cilantro leaves
  • Sea salt and freshly ground black pepper
  • Lime Crema:
  • ¾ cup sour cream
  • 3 teaspoons lime zest
  • 3 teaspoons lime juice
  • Kosher salt and freshly black ground pepper
    • Procedures:

      To make the enchiladas: Heat olive oil in large skillet over medium heat. Add onion, garlic and jalapeño and sauté 3-4 minutes. Stir in cumin and sauté 1 minute longer. Add black beans, chicken and cream cheese to skillet and cook until melted and heated through. Remove from heat.

      Attach Vegetable Sheet Cutter Attachment to KitchenAid Stand Mixer. Insert the food holder and vegetable adapter in the center of both ends of potato section, aligning the red marks. Secure potato and food holder onto attachment. Insert food skewer through vegetable adapter and all the way through potato. Attach Thin Blade to attachment. Position bowl under blade to catch potato. Turn Stand Mixer to Speed 2 and position blade against potato to process. Repeat with remaining potato sections. Cut potato sheets into 6-inch pieces, yields about 10-12 sheets.

      Spread sheets out evenly on work surface. Divide chicken mixture between sheets and spread out evenly, leaving a 1-inch strip empty on the end of the sheets. Starting with the filled end, roll tightly and transfer to 9x13 pan. Top with both salsa. Cover with foil and bake 20 minutes. Remove foil and continue baking 10 minutes until bubbly.

      To serve, scoop out 2-3 enchiladas onto an individual plate and garnish with a dollop of lime crema.

      To make the salsa: Prepare a medium charcoal fire, or preheat a grill or grill pan over medium heat.

      Using a silicone pastry brush, lightly brush the grill plates with oil. Place the tomatillo halves, cut side down, onto the grill and grill until browned and beginning to soften, about 4 minutes. Using tongs, flip tomatillos and continue to cook until completely softened, about 5 minutes. Remove from the grill and set aside to cool slightly.

      Place onions into a fine-mesh strainer and rinse under cold running water for about 1 minute. Set aside to drain.

      Transfer the tomatillos to a food processor fitted with a metal blade; add the garlic, chile, water, and sugar and pulse until coarsely pureed, about 1 minute. Pour the mixture into a medium bowl and use a silicone spatula to stir in the onion and cilantro. Taste and adjust seasoning with salt and pepper.

      To make the lime crema: In a small bowl, combine the sour cream, lime zest and juice. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to use.

      Tested and perfected in the Sur la Table kitchen

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