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Green Enchiladas Recipe

   
 

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     Green Enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Tomatillo Chile Salsa
1 pound tomatillos, husked
1 large white onion peeled and quartered
4 garlic cloves, 2 jalapenos
2 tsp cumin, 1 tsp salt
1/2 c chopped cilantro, 1/2 lime juiced and zested
Enchiladas
1/2 onion, diced; 3 garlic cloves, chopped
 
1.1/2 tsp cumin
1/4 c four
2 c chicken stock
3 pounds shredded chicken (1 deli rotiss)
salt and pepper
10 large tortillas
1/2 pound cheddar jack

Instructions
Preheat oven to 400 degrees; make salsa- on baking sheet roast tomatillos, onion, garlic, and peppers for 15 minutes. Transfer roasted veggies and any juice to food processor and add cumin, salt, cilantro, and lime juice, and pulse until combined but chuny.
Enchiladas- In medium oiled saucepan saute onions until soft, about 7 minutes. Add garlic and cumin and cook another minute. Sprinkle in flour and stir to ensure no sticking or burning, and gradually add chicken stock. Continue stirring over low simmer until thickened. Turn off heat, add half the salsa, some more cilantro, and chicken meat. Season with salt and pepper.
Change oven temp to 350 and grease/sauce the bottom of a baking dish. Microwave the tortillas for 30 seconds to soften, and coat one side of each with reserved salsa. Put a scoop of chicken mixture on top of the tortilla followed by a sprinkle of cheese. Fold and roll the tortilla and place in the baking sheet seam side down. Pour remainder of salsa over enchiladas and top with remaining cheese.
Bake uncovered for 20-30 minutes until bubbly and browning on top. Garnish with cilantro, chopped tomato, and sour cream.
Serving Suggestions
Rice and beans!


Originally Submitted
7/2/2011





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