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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