Chicken Enchiladas With Green Tomatillos Sauce
By: Simplyheavenfood
Published: Thursday, December 10, 2009 - 5:17pm

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.

About


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

Comments:
Helen Pitlick

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