Easy Chicken Recipes That Anyone Can Make

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

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 teaspoon each salt and pepper.
3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

This entry was posted on Friday, October 16th, 2009 at 12:26 am and is filed under chicken enchiladas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.