ISO: Recipe from Sept 05 Bon Appetit, Please!

[Lynn B]

Hello!

I recently made a recipe from the Sept 05 issue of Bon Appetit (from pages photocopied from the magazine in my doctor's office). It was a chicken enchilada casserole recipe, made with a tomatilla salsa. It was soooo delicious. DH said that he thought that it was quite possibly "THE most delicious food he had ever eaten"!!! :eek: :) :D

Well, I have misplaced or lost the recipe :( , and am wondering if anyone possibly has it to post, please? I'd like to make it again soon for friends.

Thank you so very, very much! xoxoxo!

Lynn

[Gecko]

Are you sure it was BA 09/05??? I have the magazine right here and I cannot find the recipe you are describing.

[Lynn B]

REALLY??!! I could have SWORN it was September's issue!!!! Maybe August's??? Oh gosh, now I am so confused! :confused: I can't remember the exact title, but it was definitely an enchilada casserole recipe, made with tomatillos.

Does BA have a website or anything that shows recipe titles from (recent) issues?

ACK!

Lynn

[Lynn B]

I had an idea... I also photocopied another recipe from the same magazine, "Crawfish Ravioli w/ Basil Cream Sauce" so I went and looked at it, and in the lower left corner it says "Sept 2005 Bon Appetit"!

Oh, Felice, please look again! :p

Thank you! xoxoxo

Lynn

[Gecko]

Found it! Sorry about the confusion. It is called Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce. I missed it because I went to the website first and it did not list it, and then I missed it under the poultry section of the index. Hang on while I type it up for you.

[doggerham]

I think it was August; here's my review:

Not a lot of cooking, but I did make the Layered Chicken Enchiladas with Tomatillo Sauce from the latest Bon Apetit.

It went together pretty quickly, as it called for using a rotissierie chicken. I particularly liked the tomatillo sauce which was tomatillos and garlic simmered in chicken broth, then you added a bunch of green onions and cilatro and blended til chunky. I lightened the dish a bit as it called for both whole milk mozzarella and heavy cream. I used part skim mozz torn into strips, but left the heavy cream as it -- its 1/4 cup per serving and adds a lot to the sauce that I'm not sure you would get with half and half.

[Gecko]

Layered-Chicken Enchiladas with Tomatillo-Cilantro Sauce
The tortillas and filling are layered (instead of rolled) to reduce prep time

Prep: 40 minutes
Total: 1 hour 15 minutes

8 servings

2 pounds large tomatillos, husked, rinsed, halved
1 ¼ cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large Serrano chile, sliced (with seeds)

12 5 to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cups whipping cream

Preheat oven to 400F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to a boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.

Overlap 6 tortillas in a 13x9x2 inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over top. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 ½ cups tomatillo sauce over, then shipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

[Middydd]

I think it was August; here's my review:

Not a lot of cooking, but I did make the Layered Chicken Enchiladas with Tomatillo Sauce from the latest Bon Apetit.

It went together pretty quickly, as it called for using a rotissierie chicken. I particularly liked the tomatillo sauce which was tomatillos and garlic simmered in chicken broth, then you added a bunch of green onions and cilatro and blended til chunky. I lightened the dish a bit as it called for both whole milk mozzarella and heavy cream. I used part skim mozz torn into strips, but left the heavy cream as it -- its 1/4 cup per serving and adds a lot to the sauce that I'm not sure you would get with half and half.

This recipe sounds so good and easy. I won't be able to find fresh tomatillos in northern Ontario but I've got some jarred "Salsa Verde" on hand.

Think it could be substituted for the tomatillo sauce?

[doggerham]

I think your salsa verde would be fine. The fresh tomatillos are soooo good though. Want me to send you some? ;)

[Lynn B]

Oh Felice! Thank you for doing that! Yep, that's *it*! The Recipe! Oh, yummy! :)

I did make a few changes. I couldn't find fresh tomatillos, either, so I used some jarred TJs salsa verde. It worked GREAT and was easy and delicious. I added some fresh grilled corn, cut off the cob, because I had it! I used 2 chipotles in adobo instead of the serrano. And I added some cooked chorizo to the chicken, because I love that combo of flavors.

But I FORGOT :rolleyes: the whipping cream -- DUH! But it was still delicious. I will definitely add it the next time, although, honestly, I'm not quite sure how that recipe could be any BETTER!!!

Definitely a repeater... and SOON! :p

Thanks again, Felice. You'se is DA BEST! :D

[Middydd]

I think your salsa verde would be fine. The fresh tomatillos are soooo good though. Want me to send you some? ;)

I'll trade you tomatillos for some tiny, wild blueberries. ;-)

We'll have to make another cake together soon. Got any recipes in mind to try?

[Middydd]

I thought of making the enchilada recipe tomorrow but reread it and realized i have nowhere to buy corn tortillas.

Can flour tortillas be substituted? Or is this just one substitution too many (lacking fresh tomatillos)?

[Robyn1007]

Personally, I wouldn't substitute flour tortillas for corn as I would think they would become soggy in the casserole.

[KristiB]

I wouldn't do flour tortillas either.

They really don't sell corn tortillas in Ontario??? Is there a Mexican restaurant that would sell some to you?

I suppose they don't sell masa harina to make them either?

[Middydd]

I never thought of that!! We do have one Mexican restaurant here, maybe they have corn tortillas.

They probably sell corn tortillas in southern Ontario, Toronto area, but I'm farther north.

I'll try the restaurant tomorrow, thanks!!

[HARRYET]

Lynn,

Thanks from bringing this recipe to everyones attention! I made it tonight and it was fabulous!

Felice,

Thank you to you for finding the recipe and taking the time to type it up!

The changes I made were to use jarred salsa verde, white corn tortillas and I used a combination of cheddar, monterey jack and colby pre-shredded cheeses. I just think they added more flavor then the mozzarella would. I didn't measure just tossed it all in.

This will be a definite repeater!

Thanks again, Ann :cool:

[Ann Sanders]

Mee too! I am glad for the post. I have almost every thing in the recipe on hand. Hurray for me!!

[wintersummer]

Can't believe I came upon this post. This is what I'm planning for dinner tonight. In fact, I've already made the tomatillo salsa, shredded the chicken. Just have to grab some cheese today, layer the casserole, and bake. Here's the link http://www.epicurious.com/recipes/recipe_views/views/232700to the recipe, along with other reviews:

[erinsue]

Yum! I made this last night pretty much as written (subbed a mexican blend of cheeses for the mozz). We loved this and it will definitely show up on our table again. Rich and creamy...mmm.

[tbb113]

I made this over the weekend with a few changes. I used ricotta cheese instead of mozzerella because I bought the wrong cheese (the brand was mozzerella fresca...who would have thought it was ricotta in the container :rolleyes: ). I added some additional shredded monterery jack cheese to make up for not having the mozzerella. I also used chicken that was leftover from making soup instead of roterssire chicken.

It was very good and the leftovers are just as good :)