Green Enchiladas with Chicken the Editors of Publications International, Ltd.
Green Enchiladas with Chicken
Makes 6 servings
|1||pound fresh tomatillos or 2 cans (13 ounces each) tomatillos, drained|
|1||can (7 ounces) diced green chilies, undrained|
|2||tablespoons vegetable oil|
|1||medium onion, finely chopped|
|1||clove garlic, minced|
|1||can (about 14 ounces) chicken broth|
|Vegetable oil for frying|
|12||(6- or 7-inch) corn tortillas|
|3||cups shredded cooked chicken|
|2-1/2||cups (10 ounces) shredded Monterey Jack cheese|
|1||cup (1/2 pint) sour cream|
|4||green onions with tops, thinly sliced|
|Cilantro sprigs for garnish|
- Preheat oven to 350°F. If using fresh tomatillos, remove husks; wash thoroughly. Place tomatillos in 2-quart pan; add 1/2 inch water. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until tender. Drain. Place tomatillos and chilies in blender or food processor container fitted with metal blade; process until puréed. Heat the 2 tablespoons oil in large skillet over medium heat. Add onion and garlic; cook until onion is tender. Stir in purée and chicken broth. Simmer, uncovered, until sauce has reduced to about 2-1/2 cups and is consistency of canned tomato sauce.
- Heat 1/2 inch oil in 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels, then dip softened tortilla into tomatillo sauce. Transfer sauced tortilla to a plate. Place about 1/4 cup of the chicken and 2 tablespoons of the cheese across center of tortilla; roll to enclose. Place enchilada, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled. Spoon remaining sauce over enchiladas, making sure all ends are moistened; reserve remaining cheese. Cover. Bake 20 to 30 minutes or until hot in center. Uncover and top with reserved cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Spoon sour cream down center of enchiladas; sprinkle with green onions. Garnish with cilantro.
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