Tomatillo Chicken Enchiladas
Ingredients| 4 cup coarsely shredded chicken or turkey 3 cup grated monterey jack cheese(divided, ) 1 to 2 (4-oz) cans chopped green chil, ies 1 1/2 tsp dried oregano leaves 1 salt and pepper to taste 1 vegetable oil 12 to 18 corn tortillas (depending on, size) 1 tomatillo sauce(recipe follows) 1 to 1 1/2 cups sour cream |
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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.
Servings:
6
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