Here's a twist on chicken enchiladas.  It looks like a lot of work, but it really isn't that bad.  Tomatillos are little green tomatoes with papery skins and they are used to make the sauce in this recipe.  To finish the sauce,  I used half and half instead of heavy cream. Also, just go ahead and buy the rotiserrie chicken; the enchiladas turn out very flavorful and juicy if you do!

Source: Real Simple 
Ingredients
  • 1  tablespoon  canola oil
  • 1  pound  tomatillos (papery skins removed), chopped
  • 1  onion (preferably white), chopped
  • 1  poblano pepper, seeded and chopped
  • 2  cloves garlic, chopped
  • 3/4  teaspoon  ground cumin
  • kosher salt and black pepper
  • 1  cup  heavy cream
  • 1  2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 1  14.5-ounce can diced tomatoes, drained
  • 1 1/4  cups  grated Monterey Jack (5 ounces)
  • 8  6-inch corn tortillas
  • Pico de Gallo or salsa
Directions
  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
  2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
  3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
  4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
9/27/2013 11:52:19 am

Hello mate, great blog.

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