February 25, 2015

Feed Your Creativity: Jalapeno Havarti Enchiladas with Tomatillo Salsa

PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.

I’m so excited to be participating in the Feed Your Creativity campaign with Castello Cheese! As you guys know, I love creating new recipes, but I also love encouraging all of you to get in your own kitchens. So, when I was asked to create a recipe using Castello Jalapeno Havarti, I couldn’t say yes fast enough!

This cheese is soft, creamy and slightly spicy… but above all, it melts beautifully. So what would be great with a little spice and lots of delicious melty cheese? Who wants enchiladas?!

These enchiladas feature a tangy homemade tomatillo salsa, a savory chicken filling with sweet caramelized onions and corn, and lots of cheesy goodness. Learn how to make it below!

Print Recipe Here

Ingredients

3 onions

2 cups vegetable broth

12 tomatillos

2 cloves of garlic

2 serrano chiles

1/2 cup cilantro

1 1/2 lime

1/2 cup corn

4 cups chicken

8 tortillas

3 cups Castello Jalapeno Havarti cheese

Start by making the tomatillo salsa! Peel the husks off of the tomatillos, wash them and cut into quarters. Roughly chop 2 of the onions and the 2 cloves of garlic. Wash, discard seeds and roughly chop the serrano peppers. Add to pot with 2 cups of broth.

Bring to a boil and then lower the heat and simmer for 15 minutes. The tomatillos will change color in that time. Let it cool for 10 minutes before the next step.

Add cilantro, lime juice and salt to a blender. Once the tomatillo mixture has cooled a little bit, add it in and blend until smooth. This makes a lot of salsa, but if you are going through the trouble to make it for the enchiladas, you might as well have extra for chips, right?! Also, it’s the most gorgeous color, isn’t it?!

Store the salsa in the fridge in airtight containers. Next, I caramelized one onion and then added 1/2 cup of corn to the pan to heat through. Mix that in with 4 cups of shredded chicken in a large bowl.

(Secret: I used a rotisserie chicken!)

Now for the good stuff: CHEESE! Grate 3-4 cups (about 2 blocks). Add 2 cups to the chicken, onion, corn mixture and set the rest aside.

Cover your 9×13 baking dish with tomatillo salsa. Pour a little bit of the salsa into a pie pan or shallow dish, as well. Dip a tortilla in it, dampening each side.