Things You'll Need:
- 1 garlic cloves , chopped
- 1 medium onions , chopped
- salt
- 16 oz. can shredded or chunked chicken , drained
- 1 tbsp. dried oregano , crumbled between fingers
- 1/3 cup sour cream
- peppers
- 1 cup heavy creams
- 1 green onions (white and green parts), minced
- 1 seeded jalapeño peppers , roughly chopped
- 5 tbsp. canola oil
- 1/2 tsp. garlic salt
- 5 sprigs cilantro
- 1 cup canned, low-sodium chicken broths
- 12 corn tortillas
- 1 cup Monterey Jack cheese , shredded
- 26 oz. tomatillos, canned
- Peppers
- Salt
- Salt
- Salt
- Salt
- 1 cup canned, low-sodium chicken broths
- 1 cup Monterey Jack cheese , shredded
- 5 tbsp. canola oil
- 1 medium onions , chopped
- 1 cup heavy creams
- 1 green onions (white and green parts), minced
- 1 seeded jalapeño peppers , roughly chopped
- 16 oz. can shredded or chunked chicken , drained
- 12 corn tortillas
- 26 oz. tomatillos, canned
- 1/3 cup sour cream
- 1 tbsp. dried oregano , crumbled between fingers
- 5 sprigs cilantro
- 1 garlic cloves , chopped
- 1/2 tsp. garlic salt
-
Step 1
Drain the tomatillos. Puree the tomatillos, jalapeño, garlic, onion and cilantro in a food processor.
-
Step 2
Heat 1 tbsp. oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.
-
Step 3
If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook, stirring occasionally, for 3 or 4 minutes or until it gets slightly darker.
-
Step 4
Add the broth and cream and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper.
-
Step 5
Keep sauce warm while assembling the enchiladas.
-
Step 1
Preheat the oven to 400 degrees F.
-
Step 2
In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano.
-
Step 3
Heat the remaining oil in a small sauté pan. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it.
-
Step 4
Take a large plate and put several tablespoons of the sauce on it. Put the tortilla on top of the sauce, then flip it over.
-
Step 5
Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the chicken over each other to form a snug roll around the chicken.
-
Step 6
Put the tortilla, flap down, in a glass baking dish. The dish should hold all rolls snugly in a single layer.
-
Step 7
Repeat the process with the remaining tortillas and chicken. Pour any remaining sauce over the rolls. Sprinkle the cheese over the top.
-
Step 8
Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle.
