Creamy Green Chile Chicken Enchiladas

Ingredients

  • 2 lbs tomatillos
  • 1 onion, quartered
  • 1 (4 ounce) can diced green chilies, drained
  • 1 dash white vinegar
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons sugar
  • ½ teaspoon salt
  • + 15 more ingredients
    • 1/3 cup chopped cilantro, lightly packed
    • 1 lime, juice of
    • 1 cup chicken broth
    • 1 cup sour cream
    • ½ cup shredded monterey jack cheese
    • 1 onion, sliced
    • 3 garlic cloves, chopped
    • 1 ½ teaspoons ground cumin
    • ¼ cup all-purpose flour
    • 3 cups canned chicken stock
    • 2 lbs chicken breasts, about 4 whole breasts, cooked, meat shredded
    • 2 poblano peppers, roasted and diced (or sometimes I also use a 4 oz can of green chilies)
    • ½ bunch fresh cilantro, leaves chopped
    • 16 large corn tortillas
    • ½ lb monterey jack cheese, shredded

1 To make the sauce, Put the tomatillos, chilies, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, sugar and salt and puree. Add the cilan...

View full recipe at SpringPad

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