You are here: Home » Recipes » Chili Chicken Enchiladas Verde Chili Chicken Enchiladas Verde Yield 6 servings PrintEmail Ingredients (Tomatillo Sauce receipe follows)Filling:4 cups shredded chicken3 cups shredded colby Jack cheese1 cup chopped green chili1 teaspoon garlic powder -- salt to taste -- vegtable oil12 -- corn tortillas1 cup sour cream -- cilantro for garnish1 -- or 2 tomatillos, slicedTomatillo Sauce:1/3 cup vegatable oil2 small onions, chopped1 cup diced green chili1 1/2 -- chopped cooked tomatillos1 cup chicken broth -- lime juice to taste about 2 3 tablespoons2 teaspoons oregano1 teaspoon cumin -- salt Instructions Tomatillo Sauce: Saute onions over medium heat until soft. Add chili, cooked tomatillos, broth, lime juice, & spices. Bring to a boil & simmer for 25 minutes. When cooled slightly, process in a blender until slightly smooth. Set aside. In a large bowl, mix chicken, 2 cups of the cheese, chilis, garlic & salt. Set aside. Fry totillas in oil until limp & slightly blistered. Drain on paper towels. While tortillas are still warm, spoon 1/2 cup chicken mixture down center of tortilla & roll around filling making an enchilada. Place enchiladas seam side down in a baking dish. Cover with foil & bake in a 350 degree oven for 20 minutes until warm inside the enchiladas. Uncover & top with remaining cheese & continue baking until cheese is melted. To serve, spoon some of the hot tomatillo sauce onto a large platter & set enchiladas on sauce. Top with remaining sauce then a dollop of sour cream, garnish with cilantro & tomatillo slices Makes 6 servings, 2 enchiladas each.