- 1 1/4 lb Fresh tomatillos
- 1 - 2 Jalapeno peppers
- 1 sm Onion peeled and finely
- 1 md Garlic clove
- -peeled and minced
- 1 tb Vegetable oil
- 2 c Low-sodium chicken broth
- 1/4 ts Salt
- 2 Whole chicken breasts
- -boneless and skinless
- 2 tb Minced onion
- 1/3 c Sour cream
- 1/4 ts Salt
- 1/3 c Vegetable oil
- 1 c Sharp cheddar cheese
- -coarsely grated
- 1/2 c Crumbled asiago cheese -or substitute additional cheddar or jack cheese
1. TO MAKE THE SAUCE.
Husk and wash the tomatillos. Bring a pan of
water to the boil, add the tomatillos and jalapeno peppers and time for
10 minutes. Drain and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food processor and process to a
2. In a large pan heat the vegetable oil over medium
heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth
and salt; simmer 15 minutes, stirring occasionally. Set aside.
TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and cover
with cold water. Bring just to a boil, reduce the heat, cover and simmer
until cooked through. Remove the chicken from the water and cool
slightly. Shred the chicken and set aside.
4. Combine the cooled,
shredded chicken with the minced onion, sour cream, and salt. Stir in
1/4 cup of the tomatillo sauce. Set aside.
5. In a 9- to 10-inch
frying pan heat the oil over medium-high heat. Put 1 tortilla at a time
in the hot oil and fry about 30 seconds on each side. Drain on paper
towels. Cool slightly.
6. Spread a little of the sauce in a 9- by
13-inch baking dish. Spoon some of the filling down the center of each
tortilla and roll. Place in the baking dish; it will be a tight fit.
Spoon the sauce over the enchiladas and sprinkle with the cheddar and
7. Bake in a preheated 350-degree oven 25 minutes.
Cool 5 minutes before serving.
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Submitted By: Meryl
Chicken Enchiladas with Tomatillo Sauce