Tuesday, August 31, 2010

Chicken Enchiladas with Tomatillo Cream Sauce



Who doesn't love a good chicken enchilada? There are so many recipes out there, each one just a little varied in its own way...but honestly, you can't go wrong with any form of creamy, cheesy goodness!

I've hesitated to post any chicken enchilada recipes because I haven't felt like any of the ones I've some across thus far are anything spectacular. My mom has made this version, courtesy of Paula Deen, a couple times now though, and I really think they are worth recommending. Its the yummy sauce made with tomatillos and heavy cream (no scrimping here - you gotta use the real thing...Paula would have it no other way!) that puts these over the top.

Warning: This recipe makes a LOT, but be prepared to not wanna share :)

Chicken Enchiladas with Tomatillo Cream Sauce
from Cooking with Paula Deen


Ingredients

3 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 (8-ounce) package Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce ( recipe follows)
1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
Sliced green onions (optional)

Tomatillo Cream Sauce

1 (28 oz.) can of tomatillos, drained
1 (14 oz.) can chicken brotj
1 (4 oz) can of chopped green chiles
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream

In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.

Directions

1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.

2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.

3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.

2 comments:

Marci said...

I will definitely be trying these soon!!!

Marci said...

So, I couldn't find canned tomatillos at the grocery store so I got a tomatillo salsa instead...what do you think, just don't add the seasonings in?

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