Chicken Enchiladas w/ Tomatillo Sauce
Source of Recipe
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Recipe Introduction
makes 12 servings. Can freeze one of the containers before cooking for later use. Allow the dish to thaw in the refrigerator overnight and cook according to directions
List of Ingredients
3 c chopped cooked chicken
1 (8oz) pkg cream cheese, softened
1 (8oz) container sour cream
1 (8oz) pkg Monterey Jack cheese, shredded
1 onion, chopped
1/4 c chopped frsh cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
24 (6 inch) corn tortillas
Tomatillo Cream Sauce (recipe follows)
1 (8oz) pkg Colby and Monterey Jalepeno Jack Cheese, shredded
Sliced green onions and jalepenos for garnish
Preheat oven to 350. Lightly grease two 13x9x2 baking dishes. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 TBS chicken mixture down center of tortilla. Fold sides over, enclosing filling. Place filled tortillas in a single layer, seam side down, in prepared baking dish. Spoon Tmatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions.
TOMATILLO CREAM SAUCE
makes 5 cups
1 (28 oz ) can tomatillos, drained
1 (14.5 oz) can chicken broth
1 (4 oz) can chopped green chilies
2 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
1 c heavy whipping cream
In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over med heat; reduce heat and simmer 20 minutes. Remove from heat.
Pour mixture into blender or food processor. Pulse several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.Recipe
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