Ingredients

How to make it

  • 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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  • krumkake 6 years ago
    That sounds perfect - will have to go buy some of the Green Sauce...thanks!
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