Green Enchiladas

8 ratings
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Ingredients

  • 1 pound (about 14) fresh tomatillos, or 1 (16-ounce) can
  • Boiling salted water
  • 1/2 cup chopped onion
  • 1 (2-ounce) bottle TABASCO® brand Green Jalapeño Pepper Sauce (1/4 cup)
  • 1/4 cup cilantro leaves
  • 3/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 cup sour cream
  • 10 to 12 corn tortillas
  • 2 cups shredded cooked chicken
  • 1 cup (4 ounces) shredded queso blanco or Monterey Jack cheese

Preparation

If using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. Place tomatillos in a food processor container with onion, TABASCO® Green Sauce, cilantro, and chicken broth; process until smooth.

Heat oil in a large skillet over medium-high heat. Add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often. Remove from heat and stir in sour cream.

To make enchiladas, dip each tortilla in sauce and place about 2 tablespoons chicken across middle; roll up and place seam-side-down in a 13x9-inch baking dish. (If sauce is too thick, thin with a little more chicken broth or water.) Heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese.

Bake in a 350°F oven for 20 minutes or until heated through and cheese is melted. Serve with additional sour cream, if desired.

Makes 6 servings.

Tomatillos resemble small green tomatoes and have a parchment-like husk on the outside. They are available fresh and canned in most supermarkets and Latin markets.

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  • Name: Scarlett
    Date: February 20th, 2012
    I really liked these but, next time I will tweek them. By tweeking the filling with 8oz. cream cheese, 1/2 cp. chopped bell pepper, and salsa to taste. These were very good and I gave them 5 stars. I really liked them! O, and I took the advise of Bart and added the lime juice, very good!!
  • Name: Bart
    Date: June 22nd, 2011
    Great stuff!!! A tablespoon of lime juice in the sauce is nice.
  • Name: ms_cella88
    Date: February 14th, 2011
    I LOVE this recipe!!! Absolutely delicious & not as difficult as some may think! Yum!
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