Ingredients:
1 lb tomatillos
2 serrano chilies
1 garlic cloves, chopped
1 tablespoon oil
1/3 cup chicken broth
12 corn tortillas
1 1/2 cups chicken, cooked, chopped
1/2 cup onions, finely chopped
1/2 cup sour cream, creme fraiche or
1/3 cup monterey jack cheese or 1/3 cup queso fresco
Directions:
In a saucepan, barely cover tomatillos and chilis with water; simmer until tender.
Drain, reserving 1/4 cup cooking liquid.
Puree in blender together with reserved cooking liquid and garlic. Heat 1 Tbsp oil in saucepan; add sauce and stir 5 minutes.
Add broth and salt to taste; cook 5 minutes more. Soften tortillas in oil.
Dip tortillas into green sauce, top with evenly divided chicken, sour cream, and a little onion.
Roll up enchiladas and place in a 9 X 13 glass baking dish,
pour remaining sauce evenly over enchiladas and top with cheese.
Preheat oven to 325 to 350 degrees, bake till cheese is melted and enchiladas are heated through. Approximatley 40 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.