In the spirit of St. Patrick’s Day coming up on March 17th, cook up a delicious meal of Green Chicken Enchiladas for family and friends this weekend. And remember, don’t get pinched!
- 4 chicken breast halves, cooked, deboned & cut in 1-inch pieces
- 1 (8 oz.) pkg. cream cheese, softened
- 1 sm. onion, finely chopped
- 1 lb. tomatillos
- 1 c. water
- 1 (4-oz.) can green salsa
- 1 c. whipping cream
- 15-18 corn tortillas
- 2 T. oil
- 8oz. grated Monterey Jack cheese
Preheat oven to 350°. In a large bowl, mix chicken, cream cheese and onion. Season to taste with salt.
In a large saucepan, cook tomatillos in water over low heat until tender about 10 minutes. Cool; drain; then liquefy in blender for approximately one minute. Transfer to medium bowl. Add salsa and cream. Whisk until well blended. Set aside.
In a medium skillet, soften tortillas in hot oil. Drain well. Place one tablespoon tomatillos sauce in a tortilla with 1 tablespoon chicken mixture. Roll and place in a 9×13-inch baking dish, seam side down. Repeat with remaining tortillas.
Pour remaining sauce over enchiladas and top with grated cheese. Bake for 30 minutes. Serves 6 to 8.