Green Enchiladas with Sour Cream
List of Ingredients
We first tried these in San Antonio when we visited John after he’d joined the Air Force. We enjoyed the enchiladas so much, I searched until I found some recipes. This is close to what we had there.
1 pound fresh tomatillos, rinsed well and husks removed or 2 cans canned tomatillos
1-2 cans green chilies
1 onion
2 cans chicken broth or about 3 cups homemade
2 cloves garlic, minced
2 cups cooked chicken
3 cups shredded Monterey Jack cheese
1 package corn tortillas
Simmer tomatillos about 15 minutes in 1/2 cups water. Puree cooked tomatillos in food processor with green chilies.
In 1 tablespoon oil, saute onion and garlic. Stir in pureed tomatillos and chicken broth. Simmer 30 minutes.
Soften corn tortillas in a little oil in small frypan. Dip in puree.
Fill each tortilla with 1/4 cup chicken and 1/4 cup cheese. Roll. Place in baking dish. Cover with sauce. Sprinkle with remaining cheese. Cover and bake at 350 for 30 minutes. Serve with sour cream, chopped green onions, sprig cilantro.
Recipe
Some recipes suggest softening corn tortillas in a little broth to reduce fat content, but I've not had very good success doing that. If I'm cooking low-fat, I've softened the tortillas in the microwave with better results. Usually, though, I make a layered casserole with cut-up tortillas, chicken, sauce, and cheese. [I've also done that when I just don't feel like rolling enchiladas.] Bake as above. Serve with sour cream, chopped onions, and cilantro.
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