Zesty Chicken Enchiladas

By dbfv101

Ingredients

• Ingredients
• 1 tablespoon canola oil
• 1 pound tomatillos (papery skins removed), chopped
• 1 onion (preferably white), chopped
• 1 poblano pepper, seeded and chopped
• 2 cloves garlic, chopped
• 3/4 teaspoon ground cumin
• kosher salt and black pepper
• 1 cup heavy cream
• 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
• 1 14.5-ounce can diced tomatoes, drained
• 1 1/4 cups grated Monterey Jack (5 ounces)
• 8 6-inch corn tortillas
• Pico de Gallo or salsa

Details

Adapted from realsimple.com

Preparation

Step 1

Directions
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
By Kate Merker, May 2009Browse Similar Recipes:
CheesePoultryMain DishesBakeEntertainingFamilyKid-FriendlyAutumnCinco de MayoSpringSuper BowlWinter
This Recipe Goes Well With...

Black Bean Soup
Red Rice
Cucumber and Chili Margarita
Quick Tip
Tomatillos resemble small green tomatoes with papery outer skins and a delicious tart flavor. Can’t find them? Try a shortcut version of the sauce by mixing a 16-ounce jar of mild green salsa with 1 cup of cream.
Nutritional Information
Per Serving
Calories 813Calories From Fat 54%
Protein 55g
Carbohydrate 38g
Sugar 9g
Fiber 7g
Fat 49g
Sat Fat 24g
Calcium 378mg
Iron 4mg
Sodium 1034mg
Cholesterol 239mg