Green Chicken Enchiladas

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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YIELD: 4 SERVINGS

INGREDIENTS:

9 tomatillos (husks remove and rinsed)
½ medium white onion
1 serrano chile pepper
1 yellow chile pepper
2 garlic cloves
½ cup fresh cilantro leaves (loosely packed)
Salt and ground black pepper (to taste)
¼ cup vegetable oil
6 (6-inch) corn tortillas
2 boneless skinless chicken breasts (cooked and shredded)
½ cup Mexican crema (or sour cream)
1 cup shredded Monterey jack cheese

DIRECTIONS:

Preheat the oven to 350 degrees F. Place the tomatillos, onion, serrano chile, yellow chile, and ¾ cup water in a medium heavy saucepan. Cover and boil until the tomatillos turn an olive green color (about 10 minutes). Transfer the tomatillos, onion and chiles to a blender. Add the garlic, cilantro and blend until smooth. Season with salt and pepper.

Heat oil in a small skillet over medium-high heat. Fry the corn tortillas, one at a time until golden but still pliable (about 10 seconds per side). Transfer to a plate lined with paper towels to drain.

Put the tortillas on a work surface. Divide the cooked shredded chicken evenly among the tortillas and roll up like a cigar. Spread 1/3 cup of the sauce onto the bottom of a greased 9×13 inch baking dish. Arrange the enchiladas, seam-side down in a single layer over the sauce in the baking dish. Pour the remaining sauce over the enchiladas.

Drizzle Mexican crema over the sauce and the enchiladas and sprinkle cheese evenly on top. Place into the oven and bake until the cheese melts and starts to brown in spots (about 30 minutes). Serve immediately.

From blogchef.net