Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chicken & Cheese Enchiladas




Source of Recipe


Woman's Day


List of Ingredients




2 medium-size poblano chile peppers (about 3 ounces each), or 1 can (4.5 ounces) chopped green chiles
2 1/2 cups lightly packed shredded cooked chicken
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Eight 6-inch corn tortillas (from a 10-ounce package of 12)
10 ounces (about 8 medium-size) fresh tomatillos, husked, rinsed and quartered or 8 canned tomatillos, quartered (see Note)
1 medium-size onion, peeled and quartered
2 teaspoons sugar
1 cup canned low-sodium chicken broth or homemade broth
1/2 cup sour cream
4 ounces Swiss cheese, such as Jarlsberg or Emmentaler, shredded (1 cup)

Note:
If tomatillos (a vegetable that looks like a small green tomato with a papery husk) are unavailable, unripe, hard tomatoes can be used instead.



Recipe



1. Roast chiles directly over a gas flame or under broiler, turning often until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let steam 10 minutes.

2. Heat oven to 350°F. Lightly grease a 13 x 9-inch nonmetal baking dish or a shallow 14-inch oval baking dish.

3. Rub skins off chiles, remove stem and seeds. Cut in 1/2-inch pieces.

4. Place chiles in a bowl along with the chicken. Sprinkle with salt and pepper. Stir to mix.

5. Heat tortillas in microwave as directed on package, or wrap stacked tortillas in foil, and heat in oven until warm and pliable, about 5 minutes.

6. Meanwhile process tomatillos, onion and sugar in a food processor until finely chopped. Scrape into a medium-size saucepan and cook over medium heat, stirring occasionally, 8 minutes or until tomatillos are soft. Remove from heat and whisk in chicken broth and sour cream until completely blended.

7. Spread 1 cup sauce over bottom of prepared baking dish. Place 1/3 cup chicken mixture down center of each tortilla. Roll into cylinders and place seam down crosswise in baking dish without crowding (if necessary, place 1 or 2 enchiladas lengthwise along one side of pan). Pour on remaining sauce; sprinkle with cheese.

8. Bake 25 minutes or until hot and bubbly. If desired (and baking dish is flameproof), place under broiler briefly to lightly brown the cheese.