Chicken Enchiladas

  • Cooking oil
  • 12 flour tortillas
  • 3 cups shredded cooked chicken, salted (I usually buy already roasted chickens at HEB)
  • 1 lb graded Monterey Jack cheese
  • ¼ cup heavy cream
  • ½ cup finely chopped green onions
  • Salt
  • 1.5 cups chopped tomatillos (Mexican green tomatoes – if you can’t get these fresh, you can usually get a can, drain if canned)
  • 1 cup chopped cilantro
  • 4-oz can peeled green chilies, drained and chopped
  • 1.5 cups sour cream

Heat the oil (two or three tablespoons at a time) in a skillet. Put each tortilla into the hot oil for a few seconds, turning over so it softens (They will puff up – it’s kind of fun). Stack the tortillas on a plate with paper towels to soak up some of the oil.

Preheat the oven to 350. Oil/spray with Pam a baking pan (like the one you would normally cook lasagna in).

Put some chicken, cheese, 1 teaspoon of the cream (I usually actually put 2 or 3), and a sprinkling of green onions down the center of each tortilla. Roll them loosely and set side by side in the baking pan. (I can usually get about 8 or 10 in my pan;  They freeze great, so I usually make two pans and put one in the freezer. )

Cover the dish snugly with foil and bake 30 minutes, until the cheese melts and bubbles a little. (Which you won’t be able to tell is happening – because you have covered the dish snugly with aluminum foil – what were they thinking when they wrote this?) Remove fail and bake about 10 more minutes, till they start to get brown.

Meanwhile, prepare the sauce. Finely chop the tomatoes, cilantro, and green chilies. (Craig usually run them through the blender; I usually chop by hand). Stir in the sour cream until it is well blended.

Remove the enchiladas from the oven, spoon a little of the green sauce over the top, and pass the rest of the sauce in a bowl. I usually serve picante with it too in case there are some people (like me) who like a little more kick. (Based on recipe from the Fannie Farmer Cookbook. )

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