Posts Tagged ‘Chicken enchiladas’
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.
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