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Chicken Enchilada Verdes

Source of Recipe

The Tortilla Book cookbook


List of Ingredients

2 cups cooked tomatillos (Mexican green tomato)
2 serrano peppers
3 sprigs coriander
1/3 cup milk
1 clove garlic
1 teaspoon salt
2 tablespoons oil
2 tablespoons sour cream
12 tortillas
2 cups cooked shredded chicken
1 medium onion, chopped
1/2 cup sour cream
2 ounces crumbled brick or farmer's cheese


Recipe

Blend the green tomatoes with the chilies, coriander, milk, garlic and salt until smooth. Heat oil over medium-high heat; add sauce and cook until reduced and seasoned, about 5 minutes. Stir frequently. Remove from heat, add sour cream, and set aside. Fry or microwave tortillas until soft and flexible; dip one at a time into green sauce. Fill with chicken, roll and place into baking dish. Spread remaining sauce over enchiladas, garnish with cheese and onion, and bake at 350ºF for 15-20 minutes or until warm. Serves 4-6.