Friday, May 14, 2010
Chicken Enchiladas in a Tomatillo Sauce
Thanks to my good friend Maria for sharing this recipe with me today. She calls these 'enchiladas suisas', or Swedish Enchiladas.
Meat from 1 rotisserie chicken - shredded
12 flour tortillas
2 lbs. tomatillos (the little green tomatoes with the husks)
2 tsp. chicken bouillon
1/4 of an onion
2 garlic cloves
1 c. cilantro
1 c. sour cream
1/4 c. chopped red, green, and yellow peppers
After husking and rinsing, boil tomatillos in a saucepan until they become soft - approx. 10-15 minutes.
Remove tomatillos with a slotted spoon and place in blender along with onion, garlic, and cilantro. Blend until smooth. Blend in bouillon and sour cream. Set aside.
Place shredded chicken inside tortillas and wrap 'burrito' style, placing in a large, oiled/sprayed baking dish or pan.
Pour half of the tomatillo sauce over the enchiladas and garnish with shredded cheese and peppers.
Bake at 350* for 15-20 minutes - just long enough to melt the cheese and heat everything through.
Serve with remaining tomatillo sauce if desired.