Chicken Enchiladas With Green Tomatillos Sauce
Photo: Simplyheavenfood
Ingredients
For the green sauce:
1 pound green tomatillos, peeled
1 cup water
1 bunch cilantro, chopped
2 tablespoons olive oil
2 cloves of garlic, minced
1/2 onion
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon cumin
salt to taste.
For the Enchiladas:
4 large chicken breast (boneless skinless), cooked and shredded
18 corn tortillas (each breast should fill about 4 tortillas)
1/2 cup sour cream (optional)
Preparation
1
2
4
5
Preheat oven to 375 degrees F and bake for about 10 minutes. Add the remainder of the green sauce and bake for about 20 minutes. Let it stand for 5 minutes before serving.
Tools
.
About
Use more or less jalapenos depending on how spicy you want the enchiladas to be.
Yield:
18.0 enchiladas
Added:
Thursday, December 10, 2009 - 5:17pm
Comments
February 23, 2010
I made these with canned tomatillos and used the juice from the can instead of water. Turned out so well!