Tomatillo chicken enchiladas
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Tomatillo chicken enchiladas
  Tomatillo    Chicken    Mexican    Poultry  
Last updated 6/12/2012 1:01:48 AM. Recipe ID 25163. Report a problem with this recipe.
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      Title: Tomatillo chicken enchiladas
 Categories: Mexican, Poultry
      Yield: 6 Servings
 
      4 c  Coarsely shredded chicken or
           -turkey
      3 c  Grated Monterey Jack
           -cheese(divided)
      1    To 2 (4-oz) cans chopped
           -green chilies
  1 1/2 ts Dried oregano leaves
           Salt and pepper to taste
           Vegetable oil
     12    To 18 corn tortillas
           -(depending on size)
           Tomatillo sauce(recipe
           -follows)
      1    To 1 1/2 cups sour cream
 
  Chopped cilantro, tomatillo slices and lime slices for garnish
  
  In a large bowl, mix chicken, 2 cups cheese, chilies and oregano.
  Season with salt and pepper; set aside. In a large skillet, heat 1/2
  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 1/4 to 1/2 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 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
  
  1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green
  chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2
  t each: dried oregano leaves and sugar 1 t cumin Salt to taste
  
  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. Serves 6 to 9.
 




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Recipe ID 25163 (Apr 03, 2005)

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