Tomatillo Chicken Enchiladas

Can’t pass up a good Tex-Mex recipe. this one’s super easy. And you can use a pre-cooked roasted chicken from the store. (Avoid Lemon-pepper or an over-flavored one though. It will interfere with the chiles). This is something. Martha made for us at the Devil’s River. We loved it so much we had left overs the next morning with fried eggs on top.
Jim and Martha are so happy for you and your new life with Tom. This is a little something from them...

ingredients

Enchiladas

4 c coarsely shredded chicken
3 c grated Monterrey jack cheese
2 4 oz cans chopped green chilies (could use hot)
1 2/3 tsp dried oregano
Salt and pepper to taste
Some vegetable oil
12 – 18 corn tortillas (I made 18 and could have made a few more)
1 1/2 cups sour cream
Chopped cilantro for garnish

Tomatillo Sauce

You can make this from scratch, or you can buy a store-bought version. There is a great roasted tomatillo sauce by Arriba and it is sold in Colorado. I’d suggest that one. OR make a big batch of this, and freeze what you don’t use. It’s great with everything!)
1/3 c vegetable oil
2 med onions chopped
2 4 oz cans chopped green chilies (I used 1 regular and 1 Hatch)
1 c chicken broth
1 28 oz can tomatillos
3 Tbls lime juice
2 tsp dried oregano
2 tsp sugar
1 tsp cumin
Salt to taste

directions

Enchiladas

1
Mix chicken, 2 c of the cheese, green chilies and oregano, salt and pepper.
2
Set aside.
3
In 10 in skillet, heat oil. When hot, add tortillas 1 at a time and sauté 3-5 sec. each side. They get hot quickly so be careful.
4
Drain on paper towels.
5
When warm, put 1/4c of chicken mixture down center. Roll up and place seam side down in large baking dish. Could use 9 x 13 pan. May need additional pan.
6
Cover with foil. Can be prepared 24 hours in advance.
7
Bake 350-degree oven for 15 minutes right away or 30 minutes if refrigerated.
8
Remove from oven and uncover.
9
Sprinkle remaining cheese on top. Bake another 10 minutes.
10
Put warm tomatillo sauce either on plate and top with enchiladas, or on top of enchiladas. Works either way. Garnish with sour cream and cilantro.
11
Plan for 4 enchiladas per person if not serving anything else. They are really good!

Tomatillo Sauce

1
Sauté onions in hot oil till clear and soft (next time I would use less oil and a little broth)
2
Stir in rest of ingredients and bring to boil.
3
Reduce heat and simmer 25 minutes stirring occasionally.
4
When cool, process in blender till smooth.
5
Makes a lot! Will keep in jars in fridge. Good on everything!