Chicken Enchiladas With Green Tomatillos Sauce


For the green sauce:
1 pound green tomatillos, peeled
1 cup water
1 bunch cilantro, chopped
2 tablespoons olive oil
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 pound of cheese (choose from Mozzarella, Monterey Jack or Ques
1/2 cup sour cream (optional)


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.
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.
Mix half of the green sauce with the shredded chicken. Add the olives.
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.
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.




Helen Pitlick's picture

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


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


18.0 enchiladas


Thursday, December 10, 2009 - 5:17pm


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