Chicken Enchiladas

January 16, 2013

116

Tomatillos are new to me, and I’ve never used them–until now! What in the world have I been waiting for?? They were really kindda fun to work with ( I thought that they would be stickier) and they taste is truly authentic, I will definitely be using these in the future…

9 tomatillos-husked and rinsed
1/2 medium white onion-chopped
1 serrano chile-chopped and de-seeded
2 cloves garlic-chopped
1/2 cup fresh cilantro leaves-loosely packed
salt & pepper to taste
1/4 cup olive oil
6 tortillas-corn or flour
2 store-bought rotisserie chickens-skinned and shredded
1/2 cup sour cream
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees. Put the tomatillos, onion, serrano and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green, about...
See the full directions on my site

Nutritions

Calories
905

Sodium
767mg
31% DV

Fat
76g
117% DV

Protein
26g
53% DV

Carbs
21g
7% DV

Fiber
6g
24% DV