Chicken Enchiladas with Creamy Tomatillo Sauce
Photo by Steve Hunter
Ingredients
- 1-1/3 oz. (1/3 cup) grated provolone
- 1 lb. boneless, skinless chicken thighs (to yield about 2 cups shredded cooked meat)
- Salt to taste
- Vegetable oil as needed
- 12 corn tortillas, 6 inches in diameter
- 4 oz.(1 cup) grated mozzarella
- Creamy Tomatillo Sauce
Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside. Fill a large skillet with enough oil to submerge a ...
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