BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 2 2011
Tomatillo Chicken Enchiladas
4 c Coarsely shredded chicken or turkey
3 c Grated Jack or Colby cheese
1 small can chopped green chilies
1 1/2 t Dried oregano leaves
Salt and pepper to taste
12 To 18 corn tortillas (depending on size)
Tomatillo sauce (recipe follows)
1 To 1 1/2 cups sour cream
Chopped cilantro, tomatillo slices and lime slices for garnish
Mix chicken, 2 cups cheese, chilies and oregano in a large bowl, season with salt and pepper and set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp (about 10 seconds). Drain on paper towels.
While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each, then roll tortillas to form enchilada. Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish. (at this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate, set enchiladas on top of sauce, then spoon sour cream on top and garnish.
1/3 cup Vegetable oil
2 medium onions, chopped
1 to 2 cans chopped green chilies
1 cup chicken broth
1 (28-oz can) tomatillos
3 T lime juice
2 t dried oregano leaves
1 t cumin
Salt to taste
Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Place sauce in blender or use immersion wand to blend until smooth. Season with salt.
Serves 6 to 9.