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Green Chile Enchiladas
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Green Chile Enchiladas | |
13 | tomatillos, outer husks removed |
2 | jalapeno peppers, stems and seeds removed |
2 cloves | garlic, peeled |
Salt to taste | |
2 cups | cooked, chopped chicken |
3 cups | shredded jack cheese, divided |
1/2 cup | chopped onion |
1/2 cup | chopped cilantro |
10 corn tortillas Additional toppings: | |
shredded lettuce | |
diced tomatoes | |
sour cream |
Rinse tomatillos well and place in a medium pot with jalapenos and garlic. Cover with water and bring to a boil; cook for 10 minutes or until tomatillos are soft when pierced with a knife. Drain water and puree ingredients in a blender or food processor until smooth; season to taste with salt and set aside. Preheat oven to 350 degrees and spray a 13x9 inch pan with nonstick cooking spray. Stir together chicken, 2 cups cheese, 1/2 cup sauce, onion, and cilantro in a medium bowl. Place tortillas on a plate and cover with a damp paper towel and plastic wrap; microwave for 45 seconds or until soft. Place about 1/4 cup chicken mixture in each tortilla; roll up and place in prepared dish. Cover with sauce and sprinkle with remaining 1 cup cheese. Bake for 15-20 minutes.
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