Brown Sugar Roasted Chicken Enchiladas with Fire Roasted Tomatillo Cranberry Sauce

Written by on in Chicken, Family Sized, Special Occassion

These enchiladas are incredible! This recipe is good if you’re looking for a challenging & flavorful dish.

Ingredients:

  • BROWN SUGAR ROASTED CHICKEN
    • 1 pound boneless skinless chicken breast
    • 2 tablespoons butter softened (or olive oil)
    • 2 tablespoons brown sugar
    • 2 teaspoons chili powder
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon salt and pepper
    • 1 cup sharp white cheddar cheese shredded
    • 1 cup smoked gouda cheese shredded
    • 16-20 corn tortillas
    • 1 chopped jalapeño juice of 1 lime, fresh cilantro, sliced avocado and cotija cheese, for serving
  • FIRE ROASTED TOMATILLO-CRANBERRY SAUCE
    • 2 pounds tomatillos
    • 1 1/2 cups fresh cranberries plus 1/2 cup chopped cranberries, for garnishing
    • 4 cloves garlic skins on
    • 1 tablespoon olive oil
    • 2 in chipotle chilies adobo use 1 for less heat
    • 2 tablespoons tomato paste
    • 1 tablespoon honey
    • 2 cups chicken broth
    • 1/4 cup canned coconut milk or cream
    • Salt to taste
    • 1/2 cup fresh cilantro chopped

Preparation:

  1. Preheat oven to 425 degrees F. Grease a 9×13 inch baking dish.
  2. In a small bowl combine the butter, brown sugar, chili powder, smoked paprika and pinch of salt + pepper. Rub the chicken all over with the butter mixture and place in a roasting pan. Roast for 25-30 minutes or until the chicken is cooked through. Remove from the oven and allow to cool.
  3. During the same time you are roasting the chicken, roast the ingredients for the sauce. Peel the papery skins away from your tomatillos. Place the tomatillos, cranberries and garlic on a separate roasting pan and toss with olive oil, salt and pepper. Roast for about 20 minutes or until the cranberries burst. Once the cranberries have burst, remove the cranberries AND garlic from the pan, leaving only the tomatillos on the roasting pan.
  4. Turn the oven to broil and broil ONLY the tomatillos until lightly charred all over, about 2-3 minutes. Allow the tomatillos to cool slightly. Reduce the oven temperature to 350 degrees F. Now, remove the garlic clove skins from the cooled garlic.
  5. Add the tomatillos, cranberries, peeled garlic cloves, chipotle chilies, tomato paste, honey and chicken broth to a food processor or blender, puree until mostly smooth. Pour the sauce into a small pot and bring to a simmer over medium heat. Season liberally with salt. Simmer for 15-20 minutes or until thickened slightly. Stir in the coconut milk or cream. Remove from the heat and stir in the cilantro, taste and season with salt if needed.
  6. Meanwhile, shred the chicken with two forks, or your hands, and add to a bowl with 1/2 cup cheddar cheese and half cup smoked gouda cheese.
  7. Once the sauce is ready, pour about 1/2 cup to 3/4 cup over the chicken and toss well.
  8. Microwave the tortillas on high for 30 seconds. This softens them and makes them more pliable. Spoon 1/4 cup chicken mixture into each tortilla. Fold over the filling, place the enchiladas in the prepared pan with seam side down. Top with remaining enchilada sauce and cheese.
  9. Bake for 15-25 minutes or until the cheese is melted and gooey. Garnish the enchiladas with fresh chopped cranberries, cilantro, diced jalapeños, chopped cilantro and cotija cheese if desired. Serve with warm Spanish rice.

The recipe is linked here: The Half Baked Harvest Blog.