Tuesday, May 30, 2006

Tomatillo Cream Chicken Enchiladas

My sombrero is off to Heather, who is a retro domestic goddess herself! She was generous enough to share this delish recipe! Let's hope we get some more goodies from her.

Tomatillos are NOT members of the tomato family like many believe. Instead, they are related to gooseberries! Their flavor actually resembles that of a tart apple with a hint of lemon. It's pleasant. It's clean. If you've never cooked with a tomatillo, I highly recommend it.

3 cups chopped cooked chicken
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container sour cream
1 (8 oz) pkg. Monterrey 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 oz) pkg. Colby and Monterey Jack cheese blend, shredded
Sliced green onions

Preheat oven to 350F. Lightly grease two 13x9x2-inch baking dishes. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 Tbsp. of 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. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35-40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.

Tomatillo Cream SauceMakes 5 cups
8 fresh tomatillos
1 (14.5 oz) can chicken broth
1 (4 oz) can chopped green chilies
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt1 cup heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat.Pour mixture into container of an electric blender or food processor. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.


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