Chicken Enchiladas With Green Tomatillos Sauce


Photo: Simplyheavenfood

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Use more or less jalapenos depending on how spicy you want the enchiladas to be.

Tags:

poultry
entree
Mexican
hispanic
American
South American

Yield:

18.0 enchiladas

Added:

December 10, 2009

Creator:

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Comments

Helen Pitlick's picture
Helen Pitlick
February 23, 2010

I made these with canned tomatillos and used the juice from the can instead of water. Turned out so well!

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Ingredients

For the green sauce:
1 pound green tomatillos, peeled
1 cup water
1 bunch cilantro, chopped
2 tablespoons olive oil
2 jalapeno peppers
juice of 1 lemon
juice of 2 limes
2 cloves of garlic, minced
1/2 onion
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon cumin
salt to taste.
For the Enchiladas:
4 large chicken breast (boneless skinless), cooked and shredded
18 corn tortillas (each breast should fill about 4 tortillas)
1 can of black olives
1 pound of cheese (choose from Mozzarella, Monterey Jack or Ques
1/2 cup sour cream (optional)
Salt
Vegetable oil for frying tortilla

Preparation

1
Preparation for green sauce: Sauté peeled tomatillos for about 10 minutes. Place all ingredients in a blender. Puree. Place in a pan cook on low heat for about 30 to 35 minutes covered to thicken.
2
Preparation for enchiladas: Heat oil; cook the tortillas individually for about 30 seconds each (cook about 15 second on each side); avoid over cooking or tortillas will be difficult to wrap. Let it cool for 5 to 10 minutes.
3
Mix half of the green sauce with the shredded chicken. Add the olives.
4
Place some chicken in a tortilla, add some cheese and roll. Line up rolled tortillas close to each other in the pan. Sprinkle with cheese.
5
Preheat oven to 375 degrees F and bake for about 10 minutes. Add the remainder of the green sauce and bake for about 20 minutes. Let it stand for 5 minutes before serving.

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