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Mexican- Chicken Enchiladas with Tomatillo Sauce

List of Ingredients

5 chicken breast halves, skinned
2 (3-ounce) packages cream cheese,
softened
1/3 cup half-and-half
3/4 cup finely chopped onion
1/2 teaspoon salt
Tomatillo Sauce
12 (6-inch) corn tortillas
3/4 cup (3 ounces) shredded Cheddar
cheese
3/4 cup (3 ounces) shredded Monterey
Jack cheese
Garnish: chopped fresh cilantro
Condiments: shredded lettuce, chopped
tomato, sliced ripe olives, sour
cream




Recipe

€ Place chicken in a Dutch oven; add
water to cover. Bring to a boil;
cover, reduce heat, and simmer 40
minutes or until tender.

€ Remove chicken, reserving 2 1/2
cups broth for Tomatillo Sauce. Bone
and chop chicken; set aside.

€ Beat cream cheese and half-and-half
at medium speed with an electric
mixer until mixture is smooth. Stir
in chopped chicken, onion, and salt.
Set aside.

€ Spread 3/4 cup Tomatillo Sauce in a
lightly greased 13- x 9- x 2-inch
baking dish; set aside.

€ Soften tortillas according to the
package directions.

€ Spoon about 1 1/2 tablespoons
Tomatillo Sauce evenly over each
tortilla, spreading to edge of
tortilla; spoon 1/4 cup chicken
mixture evenly down center of each
tortilla. Roll up tortillas, and
place, seam side down, in baking
dish.

€ Cover and bake enchiladas at 350
degrees F for 25 minutes.

€ Sprinkle with cheddar and Monterey
Jack cheeses. Garnish, if desired.
Serve with remaining Tomatillo Sauce
and desired condiments. Yield: 6
servings.

Tomatillo Sauce

1/2 pound fresh tomatillos *
4 to 6 jalapeno peppers, seeded and
finely chopped
2 1/2 cups reserved chicken broth
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons chopped fresh clantro
or parsley
1 teaspoon salt

€ Remove husks from tomatillos; rinse
tomatillos.

€ Combine tomatillos, peppers, and
broth in a saucepan. Bring to a boil;
reduce heat, and simmer 6 minutes.

€ Combine cornstarch and water; stir
into tomatillo mixture. Add cilantro
and salt.

€ Bring to a boil; let boil 1 minute,
stirring constantly. Cool slightly.

€ Pour into container of an electric
blender or food processor; process
until smooth, stopping once to scrape
down sides. Yield: 3 cups.

* 2 (11-ounce) cans tomatillos,
drained and chopped, may be
substituted.

Note: To spice up Tomatillo Sauce,
seed only half of the jalapeno
peppers.

My NOTES
I double the cilantro in the sauce
(can't even imagine substituting the
parsley for it)
I use a 8-ounce block of cream cheese
(usually a light version) Cutting off
1/4 of it to put to another use.

from Southern Living Annual 1994