Green Chicken Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb tomatillo
- 2 serrano chilies
- 1 garlic clove, chopped
- 1 tablespoon oil
- 1⁄3 cup chicken broth
- 12 corn tortillas
- 1 1⁄2 cups chicken, cooked, chopped
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup sour cream, creme fraiche or
- 1⁄3 cup monterey jack cheese or 1/3 cup queso fresco
directions
- In a saucepan, barely cover tomatillos and chilis with water; simmer until tender.
- Drain, reserving 1/4 cup cooking liquid.
- Puree in blender together with reserved cooking liquid and garlic. Heat 1 Tbsp oil in saucepan; add sauce and stir 5 minutes.
- Add broth and salt to taste; cook 5 minutes more. Soften tortillas in oil.
- Dip tortillas into green sauce, top with evenly divided chicken, sour cream, and a little onion.
- Roll up enchiladas and place in a 9 X 13 glass baking dish,
- pour remaining sauce evenly over enchiladas and top with cheese.
- Preheat oven to 325 to 350 degrees, bake till cheese is melted and enchiladas are heated through. Approximatley 40 minutes.
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