"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Enchiladas Verdes Recipe

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This recipe for Enchiladas Verdes, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Ehrensing
Added: Saturday, August 18, 2007


3 cups tomatillos, husked
1 small onion, peeled and quartered
3 green onions, cut into 2-inch lengths
2 large garlic cloves, minced
1 poblano chile, roasted, peeled and seeded
1/2 cup chopped fresh cilantro leaves
2 tsp ground cumin
1/2 tsp salt
1 tsp sugar
Juice of 1/2 lime
3/4 cup fat-free sour cream
12 corn tortillas
3/4 cup shredded reduced-fat white Cheddar or Monterey Jack cheese
1 lb shredded cooked all-natural chicken breasts

Combine the tomatillos, onion and green onions in a 3-quart saucepan over medium-high heat. Add enough water to cover and bring to a simmer. Simmer for 5 minutes, drain. Combine the tomatillo-onion mixture with the garlic, Chile, cilantro, cumin, salt, sugar, and lime juice in a blender. Add sour cream and pulse to mix. Soften the tortillas by either steaming or briefly microwaving them. Add a bit of cheese and some chicken to a tortilla. Roll tortilla tightly and place, seam side down, in a baking dish. Once all tortillas are rolled and arranged in baking dish, pour salsa-sour cream mixture over the top. Scatter shredded cheese over the top of the enchiladas. Bake at 375F until cheese melts and enchiladas are heated through.

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