Ingredients: |
Ingredients: ⅓ c. half and half
6 oz. cream cheese, softened
2 c. shredded cooked chicken (rotisserie is a great shortcut)
¾ c. finely chopped onion
½ tsp. salt
12 8-inch corn tortillas
¾ c. shredded cheddar cheese
¾ c. shredded Monterey Jack cheese
Vegetable oil
For the Tomatillo Sauce:
2 dozen husked tomatillos
4-6 roasted hatch green chili(s), skin removed, seeded, chopped
3 c. chicken broth
2 tbsp. cornstarch
1 tsp. salt
2 tbsp. chopped fresh cilantro
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Directions: |
Directions:For the Tomatillo Sauce:
Boil tomatillos and chili(s) in chicken broth for 7-10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for about 15 min, stirring frequently, until slightly thickened. Remove sauce from heat, cool slightly and puree until smooth.
Shortcut: pre-made tomatillo sauce (Herdez is our favorite)
For the Enchiladas:
Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion, and salt to cheese mixture and blend well. Soften tortillas by dipping in hot oil. Spoon thin layer of tomatillo sauce in 9 x 13 inch baking dish. Dip each softened tortilla in tomatillo sauce and put about ¼ cup chicken mixture in center of tortilla, Roll tortillas and place seam side down in baking dish. Spoon remaining tomatillo sauce to taste over tortillas. Cover with foil and bake at 350º for 20 minutes or until hot. Remove foil and sprinkle cheeses on top. Bake for five minutes longer or until cheese melts. Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream. |
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