For some reason I have been craving enchiladas. Im not sure why since that is not something I would normally make or order when we eat out. But I had it set in my mind, and those who know me, when I make my mind up its going to happen, even with something as silly as a recipe! I saw a recipe for Tomatillo Enchiladas with Grilled Chicken and thought I would try it. For whatever reason, when I tried to roll them enchiladas, they all fell apart, so I modified it and turned it into a casserole! Tomatillo Chicken Enchiladas 1 onion, chopped 4 garlic cloves, minced 2 jalapeno peppers, seeded and diced (less if you dont like spicy, more if you do!) 1 teaspoon ground cumin 1/8 teaspoon salt 2 pound tomatillos, husks removed, fruits rinsed and coarsely chopped 2 Tablespoons water 3/4 pound grilled skinless, boneless, chicken breast, diced 1 cup fresh or frozen corn thawed 1 1/2 cups (6 ounces) shredded low-fat pepper jack cheese 1 cup loosely packed fresh cilantro leaves 4-6 corn tortillas 1. Preheat oven to 450 degrees 2. Spray pan with cooking spray and heat over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring, until vegetables soften, 2-3 minutes. Stir in cumin and salt. 3. Add tomatillos and water. Bring to a boil; lower heat and simmer, uncovered, 7-8 minutes. 4. While that is simmering, stir together chicken, corn, and 1 cup of cheese in a large bowl. 5. Remove tomatillo mixture from heat and stir in cilantro. In 2 batches, transfer to a blender and puree. 6. Stir 1 cup of sauce into the chicken mixture. 7. Spread one cup of sauce into the bottom of a 9x13 pan. Place corn tortillas on top (I tore mine up and used as few as I could). Layer chicken mixture on top, followed by the remainder of the sauce. Top with the remaining 1/2 cup cheese. 8. Cover with foil and back 12-15 minutes until heated through. Remove foil and brown cheese for an additional 1-2 minutes. Serves 6
Posted on: Tue, 19 Nov 2013 03:00:00 +0000