CHICKEN ENCHILADAS

By mlmason

Ingredients

• Mix together:
• Chicken breasts or thighs (about four halves - for four people)
• 1-2 Jars of Tomatillo Salsa (I get the Harris-Teeter brand in the mason-type jar)
• Chicken Bouillion cube (I use Knorr's which are larger)
• Flour tortillas
• Monterrey Jack cheese with peppers
• Meanwhile, pour the juices into a saucepan and cook on medium heat to reduce it til thickened up a bit. The juice from the chicken really dilutes the salsa and you don't want to dilute the sour cream too much.
• SOUR CREAM TOMATILLO SAUCE
• Juice from the chicken and more sauce from the jar, to taste (but save some to coat the bottom of the casserole dish)
• 2 cups sour cream
• juice of 1 or 2 limes
• ground cumin to taste (start with 1/2 tsp.)

Preparation

Step 1

Place chicken breasts in a casserole dish; pour enough Tomatillo Salsa over them to cover. Crush a bouillion cube over them. Cover with foil and bake at 300 until done. . . about an hour. (You can cook them faster at a higher temp but may not be as tender.) Let cool a bit in the juice and then shred. I use two forks and work across the grain. You can moisten them with a little of the cooking liquid if they seem dry. (You can do this ahead of time and store in the refrigerator or freezer.)

One one side of the tortilla, line up chicken and grated Monterrey Jack cheese and roll up. Place into a casserole dish (the same one you cooked the chicken in will save on dishwashing if you're doing this all at once) that has the bottom covered with some of the tomatillo salsa. Cover the dish with foil and bake at 350 until they are hot throughout. Then uncover and pour the sauce over them and continue to bake until the sauce is bubbling.

You can do this in the microwave also following the same procedure. My recipe has evolved over time - a lot of trial and testing. I don't do a lot of measuring, but you really can't go wrong unless you just go way overboard with the cumin. Keep adding/tweaking until it's right for your tastes! ENJOY!