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LOCATION: Recipes >> Mexican >> Chicken Enchiladas 07

Print this Recipe    Chicken Enchiladas 07

CHICKEN ENCHILADAS WITH TOMATILLO SALSA

1 1/4 lb fresh tomatillos
2 jalapeno peppers
1/2 large onion finely chopped
1 large garlic clove minced
1 Tbsp vegetable oil
2 cups chicken broth
1/4 salt

2 boneless and skinless chicken breasts
2 Tbsp minced onion
1/4 tsp salt
1/2 Tbsp vegetable oil
8 corn tortillas
slices of roasted red bell pepper for garnish

To make the sauce bring a medium pan of water to boil. Husk and
wash tomatillos and seed the jalapenos and sliced off stems. Add
these to the boiling water and cook 10 minutes. Drain. Put in food
processor with onion and garlic and process to coarse puree. In
large skillet, heat vegetable oil over medium heat, add puree and
simmer 2 minutes. Add salt and broth and simmer 15 minutes, stirring
occasionally. Keep warm. To make enchiladas, place chicken in sauce
pan and cover with water. Bring to a boil, reduce heat, cover and
simmer 15-20 minutes until cooked through. Drain and cool slightly.
Shred chicken and set aside. Lightly cook 2 T onion in oil until
limp. Combine onion with cooled chicken, salt and 1/4 cup of
tomatillo salsa. Add 3/4 cup of salsa on bottom of large casserole
dish and spread evenly over bottom. Place 1 tortilla at a time in
pan of salsa for 30 seconds, then turn over with tongs to soften.
Place a couple of spoonfuls of chicken in tortilla and roll up and
place in casserole. Finish stuffing tortillas. Spoon remaining
salsa over the enchiladas. Garnish with strips of roasted red pepper
and bake in preheated 350 degree oven for 25 minutes

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