Recipe

Green Enchiladas Recipe

	Pyseas / All my dishes 2 years, 2 months ago This recipe came in an insert with my bottle of Tabasco Green Jalapeno Pepper Sauce. The sauce tastes tangy and sour until it bakes, then it's creamy, yummy goodness! Prep:15m Cook:20m Servings:6	Pyseas
	chicken mexican

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Ingredients

1 pound (about 14) fresh tomatillos, or 1 (16-ounce) can

Boiling salted water

1/2 cup chopped onion

1 (2-ounce) bottle TABASCO® brand Green Jalapeño Pepper Sauce (1/4 cup)

1/4 cup cilantro leaves

3/4 cup chicken broth

2 tablespoons vegetable oil

1 cup sour cream

10 to 12 corn tortillas

2 cups shredded cooked chicken

1 cup (4 ounces) shredded queso blanco or Monterey jack cheese

Directions

If using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. Place tomatillos in a food processor container with onion, TABASCO® Green Sauce, cilantro, and chicken broth; process until smooth.

Heat oil in a large skillet over medium-high heat. Add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often. Remove from heat and stir in sour cream.

To make enchiladas, dip each tortilla in sauce and place about 2 tablespoons chicken across middle; roll up and place seam-side-down in a 13x9-inch baking dish. (If sauce is too thick, thin with a little more chicken broth or water.) Heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese.

Bake in a 350°F oven for 20 minutes or until heated through and cheese is melted. Serve with additional sour cream, if desired.

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