How to cook Tomatillo Chicken Enchiladas Recipe
Tomatillo Chicken Enchiladas Ingredients:
4 c Coarsely shredded chicken or
follows)
Tomatillo sauce(recipe
(depending on size)
12 To 18 corn tortillas
Vegetable oil
Salt and pepper to taste
1 1/2 ts Dried oregano
leaves green chilies
1 To 2 (4-oz) cans chopped
cheese(divided)
3 c Grated Monterey Jack
turkey
1 To 1 1/2 cups sour cream
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.
Your Tomatillo enchilada recipe is ready now
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