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Chicken Enchiladas with Green Sauce Recipe

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This recipe for Chicken Enchiladas with Green Sauce is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 tbsp. cooking oil
8 - 6" Corn Tortillas
2 cups chopped cooked chicken
Green Sauce
1/2 cup shredded Monterey Jack Cheese

For the Green Sauce:
1 lb. fresh tomatillos
1-4 oz can diced green chili peppers, drained
1 small onion, cut up
2 sprigs cilantro or parsley
1 clove garlic
1/2 cup chicken broth
1 teaspoon sugar
1/8 teaspoon salt
Dash of pepper
Directions:
Directions:
In a heavy skillet heat oil. Dip tortillas, 1 at a time in hot oil for 10 seconds or until limp, adding more oil if needed. Drain on paper towels.

Spoon about 1/4 cup chicken onto each tortilla, then roll up. Place the filled tortillas, seam side down in a 10x6x2" baking dish. Top with Green Sauce.

Bake, covered in a 350º oven for 15 to 20 minutes or till heated through. Remove foil and top with cheese. Return to oven and bake for 1 to 2 minutes more or till cheese melts. Garnish with cilantro, parsley, radishes or onion, if desired.

Green Sauce:
Clean & wash tomatillos. In a blender or food processor place green chili peppers, tomatillos, 1 small onion, cup up; 2 sprigs cilantro or parsley; and 1 clove garlic. Cover and blend or process till almost smooth.

Transfer sauce mixture to a small saucepan. Stir in 1/2 cup chicken broth, 1 teaspoon sugar, 1/8 teaspoon salt, and dash pepper. Bring to boiling. Reduce heat and simmer, covered, 10 minutes.

 

 

 

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