Chicken Enchiladas with Creamy Tomatillo Sauce

Chicken Enchiladas with Creamy Tomatillo Sauce
Photo by Steve Hunter


  • Vegetable oil as needed
  • Salt to taste
  • 1-1/3 oz. (1/3 cup) grated provolone
  • 1 lb. boneless, skinless chicken thighs (to yield about 2 cups shredded cooked meat)
  • 4 oz.(1 cup) grated mozzarella
  • Creamy Tomatillo Sauce
  • 12 corn tortillas, 6 inches in diameter

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 ...

View full recipe at Fine Cooking


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