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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Tomatillo Chicken Enchiladas Recipe

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This recipe for Creamy Tomatillo Chicken Enchiladas is from NCL Get Cookin' 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:  
1 tsp dried oregano
1 Tbsp kosher salt
1 Tbsp cumin
4 cups salsa verde (I like roasted)
2 cups sour cream
4 cups shredded, cooked chicken (can use rotisserie or cook with cumin, salt, pepper and chicken stock)
4 cups mexican cheese blend
corn tortillas
optional: avocados, tomatoes, olives
Directions:
Directions:
Preheat oven to 350º. Toast oregano, salt and cumin in dry skillet over medium heat until fragrant (just a minute or so). Add tomatillo sauce until it simmers. Remove skillet from heat and stir in sour cream until well mixed.

Coat bottom of 9x12 casserole dish with sour cream tomatillo sauce. Fill one corn tortilla at a time with ¼ cup cheese and shredded chicken. Roll and place, seam side down in casserole. Fill entire bottom of casserole dish with rolled enchiladas.

Pour and spread remaining sauce over top of rolled enchiladas and top with a little of the remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and continue to bake for 15 more minutes until hot, bubbly and cheese is well melted.

Serve alone or with additional tomatillo sauce, sliced avocados, tomatoes and olives.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes + 35 minutes in oven.
Personal Notes:
Personal Notes:
Great with seasoned black beans and a simple green salad. Enjoy!

 

 

 

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