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Tomatillo Chicken Enchiladas

poultry, tex-mex, cheese, chicken

4 cup coarsely shredded chicken
1 or turkey
3 cup grated monterey jack
1 cheese(divided)
1 to 2 (4-oz) cans chopped
1 green chilies
1 1/2 teaspoon dried oregano leaves
1 salt and pepper to taste
1 vegetable oil
12 to 18 corn tortillas
1 (depending on size)
1 tomatillo sauce(recipe
1 follows)
1 to 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for garnish In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season wit h salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turnin g once, just until limp(about 10 seconds). Drain on papper towels. While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam sid e down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes. (at this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream o n top and garnish. Tomatillo Sauce 1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves an d sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9. From: Walt Gray Date: 09 Jun 97 Chile-Heads List Ä

Yield: 6 servings

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