Receta Chicken Enchiladas
Chicken Enchiladas
Tomatillos are new to me, and I’ve never used them–until now! What in the world have I been waiting for?? They were really kindda fun to work with ( I thought that they would be stickier) and they taste is truly authentic, I will definitely be using these in the future…
Chicken Enchiladas
INGREDIENTS:
- 9 tomatillos-husked and rinsed
- 1/2 medium white onion-chopped
- 1 serrano chile-chopped and de-seeded
- 2 cloves garlic-chopped
- 1/2 cup fresh cilantro leaves-loosely packed
- salt & pepper to taste
- 1/4 cup olive oil
- 6 tortillas-corn or flour
- 2 store-bought rotisserie chickens-skinned and shredded
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
DIRECTIONS:
Preheat oven to 350 degrees. Put the tomatillos, onion, serrano and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green, about 10 minutes. Transfer all to a blender, add the garlic and cilantro and blend until smooth. Season with salt and pepper.
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about a half minute perside or a little less. Transfer to paper towels to drain.
Spread out the tortillas. Divide the shredded chicken evenly among the tortillas, sprinkle with shredded cheese (about 1 cup total) and roll up like a cigar. Spread 1/3 of the sauce in the bottom of a 9 x 13 baking dish. Arrange the enchiladas, seam-side down, in lone layer snugly in the dish. Pour the remaining sauce over the enchiladas.
Spread out sour cream on the top and sprinkle with the remaining cheese. Bake until the cheese melts and starts to brown, about 30 minutes.
Ingredients:
Directions: