Chicken Enchiladas
Ingredients
1 tablespoon canola oil
1 pound tomatillos (papery skins removed), chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
kosher salt and black pepper
1 cup heavy cream
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 14.5-ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 6-inch corn tortillas
Pico de Gallo or salsa
Preparation
Heat oven to 400° F. Heat the oil in a large skillet over medium-high [...]
