Zesty Chicken Enchiladas

These enchiladas are well worth the effort, very fresh tasting and delicious mild flavor green sauce. You can find a poblano pepper at any local Mexican market, sometimes sold under the name "pasilla." Mine cost 30 cents! Tomatillos should be available at any regular grocery store sold in the cold section of produce.

Serves 4-6
Total time: 55 min.
Goes well with tortilla chips and sour cream on the side

Ingredients:
1 T. canola oil
1 pound tomatillos (papery skins removed), chopped
1 yellow onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 t. ground cumin
salt and black pepper to taste
1 c. heavy cream
1-2 pounds cooked chicken breasts, meat shredded
14.5-ounce can diced tomatoes, drained
2 c. grated Monterey Jack
12 corn tortillas
Pico de Gallo or salsa (if desired)


Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a blender, add the cream, and puree.

In a large bowl, combine the shredded chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 teaspoon each salt and pepper.

Warm the tortillas in the microwave for 30 seconds. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Top with Pico de Gallo, if desired.

Recipe Source: Real Simple