We're enjoying the best homemade Chicken Enchiladas this year, since we're not going to be partying with the young crowd (unless you count our children). In less than an hour, you can dine as if you are in an authentic Mexican restaurant, at about 1/3 of the cost. Now that is worth celebrating!
- 1 pound tomatillos, chopped
- 1 white or yellow onion, chopped
- 1 poblano pepper, chopped
- 2 cloves chopped garlic
- 1 T. vegetable oil
- 3/4 t. ground cumin
- salt and freshly ground black pepper to taste
- 1 c. heavy cream
- 1 rotisserie chicken, shred the meat off the bones
- 1 can (14.5 oz) diced tomatoes, drained
- 1 1/2 c. grated Montery Jack cheese
- 8 corn tortillas (6-inch size)
- 1 c. salsa
In a large skillet over medium heat, saute the tomatillos, onion, pepper, garlic, cumin and about 1/2 t. of salt in the oil. Cook, stirring frequently about 10-12 minutes. Take mixture and place into a food processor, add the cream and puree.
Combine the shredded chicken, diced tomatoes, 1/2 c. of the tomatillo sauce you just made, and 1/2 t. of salt and pepper, each in a separate bowl.
Preheat the oven to 400 degrees. In a 13x9 inch baking dish, spread 1/2 c. of the tomatillo sauce.
Take out the tortillas. Add about 1/4 c. of the chicken mixture to each tortilla. Fold in bottom and then fold in the sides. Place into the dish, seam-side down. Top with remaining tomatillo sauce and Montery Jack cheese.
Bake 12-16 minutes, until browned. Serve with salsa and/or guacamole. Especially tasty with an ice-cold margarita!