Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Zesty Chicken Enchiladas




Source of Recipe


Real Simple






List of Ingredients



• 1 tablespoon canola oil
  
• 1 pound tomatillos (papery skins removed), chopped
  
• 1 onion (preferably white), chopped
  
• 1 poblano pepper, seeded and chopped
  
• 2 cloves garlic, chopped
  
• 3/4 teaspoon ground cumin
  
• kosher salt and black pepper
  
• 1 cup heavy cream
  
• 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  
• 1 14.5-ounce can diced tomatoes, drained
  
• 1 1/4 cups grated Monterey Jack (5 ounces)
  
• 8 6-inch corn tortillas
  
• Pico de Gallo or salsa
  






Instructions



1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
   
   
2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
   
   
3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
   
   
4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
   
   






Final Comments


Serves 4