How to make it

  • 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.
  • Bring to a boil.
  • Reduce heat to simmer.
  • Simmer uncovered 25 minutes - stir occasionally.
  • Blend or process sauce until smooth.

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