A friend of mine recently had a baby. I wanted to take her and her husband something they could enjoy without any fuss, and something they could freeze if they didn’t get to it (hopefully because they got a lot of other great food from friends and family). I recently got 2 bushels of roasted Hatch green chiles and have been trying to come up with different ways to use them. From these needs, this recipe was born!
12 tomatillos, sliced in half
12 roasted Hatch green chiles, peeled and chopped
1 T. olive oil
1 large leek, chopped (onion would work as well, this is just what I had in the garden)
2 cloves garlic, minced
2 tsp. cumin
1 tsp. sugar
2 tsp. corn starch
4 tsp. water
1 lb. chicken, cooked and shredded
6-8 flour tortillas
1 1/2 c. shredded mexican cheese
Turn on broiler. Place tomatillos cut side down on a baking sheet. Place under broiler until tops are charred (5-10 minutes). Placed tomatillos and the juice from the pan into a food processor. Pulse until mostly chopped.
In a large sauce pan, heat olive oil over medium high heat. Add leaks and saute for a few minutes. Stir in garlic and saute and additional few minutes. Stir in tomatillos, chiles. cumin and sugar. Saute for 10-15 minutes until reduced.
In a small container, shake together corn starch and water. Stir into pot of sauce. Simmer another 10 minutes or so until thickened.
In a large bowl mix together chicken and 1/4 of the sauce. Fill each tortilla with some of the filling and a sprinkle of cheese. Roll and place in a large baking dish. Top with remaining sauce and cheese. Bake at 350 for 10-15 minutes.