Ingredients
Tomatillo Sauce
- 2 tablespoons of vegetable oil
- 1 pound of tomatillos
- 2 garlic cloves
- 1 cup finely chopped yellow onion
- Salt and pepper to taste
Enchiladas
- 2 tablespoons of vegetable oil
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 2 cups shredded Monterey Jack
- Sour Cream (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Preheat oven to 375°F.
- Spray a 9×13-inch baking dish with cooking spray.
- The tomatillo sauce:
- Soak the tomatillos in a bowl of cold water to loosen the husks. Drain and peel off the husks.
- Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos about ten minutes, or until tender. Drain. Transfer the tomatillos and garlic to a blender and blend to a puree.
- Heat the 2 tablespoons of oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about five minutes.
- The Filling:
- Pour ½ inch of vegetable oil into a skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.
- Fill the center of each tortilla with ¼ cup of shredded chicken and fold over the sides. Place seam side down in the 9×13 baking dish.
- Top enchiladas with warm tomatillo sauce. Sprinkle the enchiladas generously with the grated Monterey Jack.
- Bake for about 10 minutes until the cheese is bubbly. Serve at once.
- Garnish with sour cream and cilantro.
