Tomatillo chicken enchiladas
Yield: 6 Servings
Ingredients:
- 4 c Coarsely shredded chicken or -turkey
- 3 c Grated Monterey Jack -cheese(divided)
- 1 To 2 (4-oz) cans chopped -green chilies
- 1 1/2 ts Dried oregano leaves Salt and pepper to taste Vegetable oil
- 12 To 18 corn tortillas -(depending on size) Tomatillo sauce(recipe -follows)
- 1 To 1 1/2 cups sour cream
Instructions:
Chopped cilantro tomatillo slices and lime slices for garnish In a large bowl mix chicken 2 cups cheese chilies and oregano. Season with salt and pepper; set aside. In a large skillet heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once just until limp(about 10 seconds). Drain on papper towels. While tortillas are warm spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam side down in a 9-by-13-by-2-inch baking dish or to medium-sized baking dishes. (at this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake uncovered until cheese melts about 10 minutes. To serve spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream on top and garnish. Tomatillo Sauce 1/3 cup salad oil 2 medium onions chopped 1 to 2 cans chopped green chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often until soft about 10 minutes. Stir in green chilies chicken broth tomatillos lime juice oregano sugar and cumin. Bring to a boil reduce heat and simmer uncovered stirring occasionally 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.
