Recipe

Tomatillo Chicken Enchiladas Recipe

	Rekabla / All my dishes 1 year, 6 months ago A "Favorite Recipe" winner from Houston Chronicle in 1992. My family BEGS for this dish...It's time consuming (for me - I'm lazy) so I don't make it often. Speaking of lazy - heated Mrs. Renfros Jalepeno Green Chile sauce will work instead of tomat... More Prep:45m Cook:45m Servings:9	Rekabla
	chicken makeahead texmex familyfavorite servesmany

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jenniferby

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Ingredients

Tomatillo sauce:

1/3 c vegetable oil

2 med onions chopped

2 4 oz. cans chopped green chiles

1 c chicken broth

1 28 oz. can tomatillos

3 T lime juice

2 t dried oregano

2 t sugar

1 t ground cumin

salt to taste

Chicken Enchiladas:

4 c coarsely shredded cooked chicken

3 c grated monterrey jack cheese

2 4 oz cans chopped green chiles

1 2/3 t dried oregano

salt and fresh ground pepper to taste

some vegetable oil

12 - 18 corn tortillas (depends on size)

1 to 1 1/2 c sour cream (regular or light)

chopped cilantro for garnish

Directions

Mix chicken, 2 c cheese, chillies and oregano.

Season w/ salt and pepper.

Set aside.

In 10 inch skillet heat 1/2 inch oill over med. heat.

when oil is hot add 1 tortilla at a time.

Cook about 5 seconds each side.

Drain tortillas on paper towels.

While tortillas are warm, spoon 1/4 -1/2 c chicken mixture down center of tortillas, form enchiladas and place on (2 dishes will be needed) medium size baking dish seam side down.

Cover baking dish with foil.

You can refrigerated for 24 hours if you want to pre-prep.

Bake 350 degrees for 15 minutes or 30 minutes if refrigerated.

Make tomatillo sauce while enchiladas are baking if serving immediately.

Remove from oven & uncover.

Sprinkle remaining cheese on top.

Bake uncovered at 350 degrees for another 10 minutes.

Serve on top of sauce w/ sour cream & cilantro for garnish.

Tomatillo sauce:

Heat oil in 3 or 4 qt pan over med-high.

Add onions & cook 10 min - stir often.

Stir in green chillies, broth, tomatillos, lime juice, oregano, sugar & cumin.