Tasty Tomatillo Chicken Enchiladas Recipe

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As we continue to social distance and stay at home, I have been checking my blog to access some of my family’s favorite recipes. This recipe for tasty tomatillo chicken enchiladas is a good one. I was thrilled to receive all the ingredients I need for this dish in my online grocery delivery yesterday. Since I was able to find the ingredients and this is a family favorite, I decided to share this again in my blog post. Several years ago I partnered with Shamrock Farms and they taped me making this recipe in my kitchen. I found this holiday cooking themed video from 2014 so you can see how I make these enchiladas.  Here is the recipe and the how-to video. You will see in the video that I used the Shamrock Farms brand, which continues to be my favorite, however any brand will work fine for this recipe.  The printable recipe is below the video. Try it and enjoy. Keep hanging in there everyone. Someday this crisis will be over. Stay safe and keep cooking.

 

Recipe:

What You Need:

4 boneless cooked chicken breast halves, cut into small pieces

1 8 oz. package cream cheese, softened

1 small onion, finely chopped

pinch salt

1 lb. tomatillos (my favorite ingredient in this dish)

1 cup water

1   4 oz.  can green salsa

1 cup of whipping cream

15 to 18 corn tortillas

2 Tablespoons oil

8 oz. grated Monterey Jack cheese

What You Do:

1.  Preheat oven to 350 degrees.

2.  In large bowl, mix chicken, cream cheese and onion.  Season to taste with salt and set aside. 

3.  The original recipe says to use a large saucepan and to cook the tomatillos in water over low heat until tender about 10 minutes.  However, it took my oven 20 minutes on medium heat, but my stove is getting old, so eye the time and tenderness. 

4.  Cool, drain and liquefy tomatillos in the blender.     

5.  Transfer to medium bowl and add the can of green salsa and whipping cream and whisk until blended.  Set aside.

6.  In a medium skillet, soften tortillas in hot oil.  Drain well on paper towels.

7.  Place one tablespoon of tomatillo sauce in a tortilla with one tablespoon of chicken mixture.  Roll and place the tortilla seam side down in a 9 x 13 inch baking dish.  I sprayed my pan with olive oil to keep the enchiladas from sticking to the pan.

8.  Repeat with remaining tortillas.  Pour remaining sauce over enchiladas and top with the grated cheese.

9.  Bake in oven for 30 minutes.

Before cooking

Done and yum!

I like to top mine with Pico de Gallo. Scrumptious!  Enjoy!

Comments

  1. Aunt Janette says:

    Looks good. Gotta try it.

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