Ingredients: |
Ingredients: For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 ( 4 ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6 inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack or Pepper Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
Optional: Serve with sliced avocado and/or sour cream.
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Directions: |
Directions:1) To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once until they are softened and slightly charred, about 7 to 9 minutes.
2) Heat the oil in a large skillet over medium heat. Add the white onions and saute until golden brown about 5 minutes.
3) Transfer the tomatillos to a blender or a food processor and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt. Puree until smooth.
4) Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to avoid sticking. Add the broth and the cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
5) To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375º oven just until they are soft and pliable, about 3 minutes.
6) In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack or Pepper Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
7) Spread a 1/3 of the remaining sauce on the bottom of a 9 x 13 casserole dish. Place a 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle with the remaining cheeses.
8) Bake the casserole at 350º until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes.
9) Serve with sliced avocado and sour cream. |
This recipe for Green Chili Chicken Enchilada Casserole from Family Fun Magazine is from