Chili Chicken Enchiladas Verde

  • Yield: 6 servings


(Tomatillo Sauce receipe follows)
4cups shredded chicken
3cups shredded colby Jack cheese
1cup chopped green chili
1teaspoon garlic powder
-- salt to taste
-- vegtable oil
12-- corn tortillas
1cup sour cream
-- cilantro for garnish
1-- or 2 tomatillos, sliced
Tomatillo Sauce:
1/3cup vegatable oil
2small onions, chopped
1cup diced green chili
1 1/2-- chopped cooked tomatillos
1cup chicken broth
-- lime juice to taste about 2 3 tablespoons
2teaspoons oregano
1teaspoon cumin
-- salt


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.