Chicken Enchiladas with Tomatillo Sauce
- Yield: 6 servings
- 20 tomatillos, husks removed
- 2cups chopped white onion
- 2large garlic cloves, peeled and left whole
- 1cup water
- 4 serrano chiles, seeded and roughly chopped
- 1 jalapeno, seeded and roughly chopped
- 2cups chopped cilantro (leaves and tender stems)
- Salt and freshly ground black pepper
- 12 warm corn tortillas
- 6cups cooked and shredded chicken (dark and white meat)
- 2 1/4cups shredded Monterey Jack cheese
- 2cups shredded iceberg lettuce
- 1 1/2cups sour cream
- 1cup seeded and finely chopped plum tomatoes
- 3/4cup finely chopped cilantro (leaves and tender stems)
- 3/4cup finely chopped red onion
- 1/4cup finely chopped serrano chiles (with seeds)
- Preheat oven to 375F. Butter a 13 x 9 x 2-inch baking dish.
- In a large Dutch oven, combine tomatillos, onion, garlic, water, chiles and jalapenos; bring to a simmer and cook until tomatillos pop, about 15 minutes. Let cool 10 minutes Working in batches, transfer mixture to a blender or food processor. Add cilantro and blend until smooth; season with salt and pepper. Return to pan and simmer, uncovered, until thickened, about 20 minutes.
- Place 1/2 cup sauce in the bottom of baking dish. Working with 1 tortilla at a time, dip tortillas into warm sauce. Place 1/2 cup chicken on each tortilla and roll up. Place seam side down, snuggly together, in baking dish. Cover with remaining sauce; sprinkle with cheese. Bake 30 to 35 minutes, until sauce is bubbly and cheese is melted. Serve hot with garnishes.
Reprinted from The New Southern-Latino Table: Recipes that Bring together the Bold and Beloved Flavors of Latin America and the American South. Copyright 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press.