Posted on November 2, 2011 - by Lucy

Chicken Enchiladas in Tomatillo Sauce

You don’t see tomatillos at the grocery store that aren’t past their prime too often, so I seized on the ones I noticed at the farmers’ market a couple of weeks ago. The green sauce I make isn’t hard and freezes just fine so you can save it for supper later in the season. Or  whip up these yummy enchiladas if you have access to half a roasted chicken.

For the green sauce:

20 or so medium tomatillos (Remove the paper husks and then wash them)

1/2 box organic chicken broth (or homemade of course if you have that lying around:)

1 onion, quartered

1-3 cloves garlic

1/2 bunch cilantro, washed well, stems removed, coarsely chopped

Place tomatillos, onion, garlic, and chicken broth in a pan and simmer about ten minutes until the veggies are soft. Cool and pulse in a food processor, adding the cilantro at the end. The sauce should be smooth rather than chunky. Set that aside. If you’re cooking the enchiladas right away, oil a 9 x 13 inch pan and pour the sauce in. Preheat the oven to 350.

For the enchiladas:

1 package tortillas (whole wheat tastes just as good as white and is better for you:)

1/2 roasted chicken, deboned, de-skinned, and shredded

2-3 green or red peppers, halved and sliced

1 onion, halved and sliced (white is fine but red is prettier)

4-5 ounces cheddar or Monterey Jack cheese, shredded

1/2 cup sour cream

Saute the onions and peppers in a tsp of olive oil until soft, then combine them with the chicken, cheese, and sour cream. Spread a heaping spoonful in the center of each burrito skin and roll tightly. Nestle these into the sauce in the pan. Bake for 1/2 hour or until bubbly. Serve with an extra dollop of sour cream if desired.