Tomatillo Chicken Enchiladas
Yield
6 servingsPrep
30 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken
or turkey, coarsely shredded |
|
| 3 | cups |
monterey jack cheese
grated |
|
| 6 | ounces |
green chili peppers
chopped, 1 to 2 cans |
|
| 1 ½ | teaspoons |
oregano
dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 12 | each |
corn tortillas (6-inch)
up to 18 if needed |
*
|
| 1 | cup |
sour cream
|
|
| 1 | each |
cilantro
chopped |
*
|
| 1 | each |
tomatillos
sliced |
*
|
| 1 | slices |
limes
slices |
*
|
| Tomatillo sauce | |||
| ⅓ | cup |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 6 | ounces |
green chili peppers
chopped |
|
| 1 | cup |
chicken broth
|
|
| 1 | can |
tomatillos
28 ounces |
*
|
| 3 | tablespoons |
lime juice
|
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | x |
sugar
|
*
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken
or turkey, coarsely shredded |
|
| 7.1E+2 | ml |
monterey jack cheese
grated |
|
| 173.4 | ml/g |
green chili peppers
chopped, 1 to 2 cans |
|
| 7.5 | ml |
oregano
dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 12 | each |
corn tortillas (6-inch)
up to 18 if needed |
*
|
| 237 | ml |
sour cream
|
|
| 1 | each |
cilantro
chopped |
*
|
| 1 | each |
tomatillos
sliced |
*
|
| 1 | slices |
limes
slices |
*
|
| Tomatillo sauce | |||
| 79 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 173.4 | ml/g |
green chili peppers
chopped |
|
| 237 | ml |
chicken broth
|
|
| 1 | can |
tomatillos
28 ounces |
*
|
| 45 | ml |
lime juice
|
|
| 1E+1 | ml |
oregano
dried |
|
| 1 | x |
sugar
|
*
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt
|
*
|
Directions
In a large bowl, mix chicken, 2 cups cheese, chilies and oregano.
Season with salt and pepper; set aside.
In a large skillet, heat ½ 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 ¼ to ½ 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℉ (180℃) F 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: 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.
