Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

If it's green it's got to be good ;) Use corn or flour tortillas

Ingredients Nutrition

Directions

  1. Saute onion and 1 Clove of Garlic with Cumin in olive oil or butter just until Onions are translucent. Transfer to bowl with chicken add cilantro,and 1/4 cup cheese. Fold together.
  2. Place tomatillos and jalepenos and 1 cup chicken stock to cover in a saucepan. Add last garlic, bay leaf,1 tsp cumin. Simmer until tomatillos are soft.
  3. Puree chicken stock, tomatillos, jalepenos and garlic in blender or food processor. Add lime juice, and heavy cream and puree about 10 seconds.
  4. In a saucepan over medium heat stir pureed mixture and the remaining cream. Simmer for about 10 minutes (until slightly thickened) add more salt to taste if needed and remove from heat.
  5. Assemble Enchiladas. Place about 2 tablespoon of shredded chicken mixture just off center in each tortilla and roll up. Ladle some sauce on bottom of baking dish and place enchiladas open side down. Ladle the green cream sauce over the enchiladas. Sprinkle with the grated cheese and bake in 400 degree oven about 15 minutes until heated through. Run enchiladas under the broiler to lightly brown the cheese.
Most Helpful

5 5

I love the sauce! I used Manchego and pepper jack inside and covered with cheddar. I only used 1 jalapeno and next time will use 3. These are super easy to make. I used chicken legs and thighs as that what I had on hand. Made for family picks ZWT5!