Sour Cream Tomatillo Chicken Enchiladas

I have been wanting to makes these enchiladas forever. There is a great tex-mex place in Texas, Chuy's, that makes great Deluxe Tomatillo Enchiladas, and now that I don't live in Texas,  the time has come to make my own. I use a mix of corn and flour tortillas to meet the needs of my family's presence. 

Ingredients


Tomatillo Salsa:

  • 1-3/4 pound tomatillos husked or one 28 oz can
  • 1 white onion, peeled, sliced, quartered 
  • 6 garlic cloves 
  • 2 jalapenos 
  • 1 teaspoons ground cumin 
  • 1 teaspoon salt 
  • 2/3 cup chopped cilantro leaves 
  • 1/4 cup lime juice
  • 1 cup sour cream
 Enchiladas:
  • One rotisserie chicken, meat pulled off the bone and shredded.
  • Chopped cilantro leaves 
  • Salt and Pepper to taste
  • 10 large tortillas, flour or corn
  • 1/2 pound Monterey Jack cheese, shredded 
  • Chopped tomatoes and cilantro leaves, for garnish 

Directions


  1. Preheat oven to 400 degrees F. I used my toaster oven. 
  2. For the salsa: On a baking tray, roast the garlic and jalapenos for 15 minutes. 
  3. Please the tomatillos, the onion, garlic, and roasted jalapenos into a food processor. Pulse a few times, then add the cumin, salt, cilantro, and lime juice. Pulse mixture until well combined but still chunky. 
  4. Add the sour cream and pulse until mostly smooth.
  5. Enchiladas: Measure out 5 cups of the shredded chicken. Mix with 1/2 cup of the salsa.
  6. Season, to taste, with salt and pepper. 
  7. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with 1/4 cup of the tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. 
 Adapted from here.

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