Zesty Chicken Enchiladas

By raestephens

My husband and I absolutely love this recipe; we thought we had struck gold. We like using a little extra poblano to kick up the spice just a tad.

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

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.