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lovemykids Posted March 10, 2006 02:04 PM
Here's one i can't wait to try.If anyone tries it let me know how it was.
Tomatillo Chicken Enchiladas
4 Cup Coarsely shredded chicken or turkey
3 Cup Grated Monterey Jack−cheese(divided)
1 To 2 (4−oz) cans chopped green chilies
1−1/2 Teaspoon Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas−(depending on size)
Tomatillo sauce(recipe−follows)
1 To 1−1/2 cups sour cream
Chopped cilantro, tomatillo slices and lime slices for garnish
In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season
with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over
medium−high heat. When oil is hot add one tortilla at a time; cook turning
once, just until limp(about 10 seconds). Drain on paper towels. While
tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the
center of each; roll tortillas to form enchilada. Set enchiladas seam side
down, in a 9−by−13−by−2−inch baking dish, or to medium−sized baking dishes.
(at this point enchiladas may be covered and refrigerated until the next
day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until
hot in the center (cook 30 minutes if they were refrigerated). Uncover and
top with remaining cheese. Bake, uncovered, until cheese melts, about 10
minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas
on top of sauce. Spoon sour cream on top and garnish.
Tomatillo Sauce
1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies
1 cup chicken broth 1 (28−oz can) tomatillos 3 T lime juice 2 t each: dried
oregano leaves and sugar 1 t cumin Salt to taste
Heat oil in a 3 to 4 quart pan over medium−high heat. Add onions and cook
stirring often, until soft, about 10 minutes. Stir in green chilies, chicken
broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil
reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl
sauce in a blender. until smooth. Season with salt. Serves 6 to 9.
Here's one i can't wait to try.If anyone tries it let me know how it was.
Tomatillo Chicken Enchiladas
4 Cup Coarsely shredded chicken or turkey
3 Cup Grated Monterey Jack−cheese(divided)
1 To 2 (4−oz) cans chopped green chilies
1−1/2 Teaspoon Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas−(depending on size)
Tomatillo sauce(recipe−follows)
1 To 1−1/2 cups sour cream
Chopped cilantro, tomatillo slices and lime slices for garnish
In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season
with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over
medium−high heat. When oil is hot add one tortilla at a time; cook turning
once, just until limp(about 10 seconds). Drain on paper towels. While
tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the
center of each; roll tortillas to form enchilada. Set enchiladas seam side
down, in a 9−by−13−by−2−inch baking dish, or to medium−sized baking dishes.
(at this point enchiladas may be covered and refrigerated until the next
day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until
hot in the center (cook 30 minutes if they were refrigerated). Uncover and
top with remaining cheese. Bake, uncovered, until cheese melts, about 10
minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas
on top of sauce. Spoon sour cream on top and garnish.
Tomatillo Sauce
1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies
1 cup chicken broth 1 (28−oz can) tomatillos 3 T lime juice 2 t each: dried
oregano leaves and sugar 1 t cumin Salt to taste
Heat oil in a 3 to 4 quart pan over medium−high heat. Add onions and cook
stirring often, until soft, about 10 minutes. Stir in green chilies, chicken
broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil
reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl
sauce in a blender. until smooth. Season with salt. Serves 6 to 9.