Chicken Enchiladas with Tomatillo Cream Sauce Recipe

ingredients

Chicken Enchiladas
3 cups chopped cooked chicken
8 ounces cream cheese, softened
8 ounces sour cream
8 ounces shredded Monterey jack cheese
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
24 corn tortillas (6-inch)

Tomatillo Cream Sauce
28 ounces canned tomatillos, drained
14 1/2 ounces canned chicken broth
4 ounces canned chopped green chilies
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup heavy whipping cream

Accompaniment
8 ounces Colby and Monterey Jack cheese blend, shredded
sliced green onions, optional

directions

Preheat oven to 350 degrees F. Lightly grease two 9 x x 13 x 2-inch baking dishes.

In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons 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.

Make Tomatillo Cream Sauce by combining the tomatillos, broth, chilies, cumin, chili powder and salt in a large skillet. 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.

Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes or until hot and bubbly. Garnish with sliced green onions, if desired.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
March 14, 2017

Made this recipe and it was delicious, I hade many compliments and request for the recipe. Best enchiladas I have ever eaten. Thanks You.

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