Ingredients Jump to Instructions ↓

  1. 4 c Coarsely shredded chicken or -turkey 3 c Grated Monterey Jack

  2. 1 To 2 (4-oz) cans chopped

  3. -green chilies 1 1/2 ts Dried oregano leaves

  4. 12 To 18 corn tortillas

  5. 1 To 1 1/2 cups sour cream

  6. 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat

  7. 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 papper 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

  8. 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

  9. 1/3 cup salad oil

  10. 2 medium onions, chopped

  11. 1 to 2 cans chopped green

  12. 1 cup chicken broth

  13. 1 (28-oz can) tomatillos

  14. 3 T lime juice

  15. 2 t each: dried oregano leaves and sugar

  16. 1 t cumin Salt to taste Heat oil in a

  17. 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,

  18. 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves

  19. 6 to


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