Chili Chicken Enchiladas Verde

  • Yield 6 servings


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



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