Chicken and Tomatillo Enchiladas

Sauce
1 medium onions, diced
3 cloves garlic, minced
¾ lbs tomatillos, husked, rinsed, quartered
1 jalapeno, no seeds, minced
1 t sugar
½ t salt
¼ cup cilantro

1. Sauté onion to light brown.
2. Add everything but the cilantro, cook 30 seconds, add 1/3 cup water, and simmer uncovered until tomatillos are softened, about 8 minutes.
3. Transfer to blender with cilantro and puree until smooth.

Filling
1 medium onion, diced
1.5 T ground cumin
​½ t salt
1 lbs boneless skinless chicken thigh, cut into ¼-inch strips
½ cup cilantro, chopped
6 to 8 oz sharp cheddar cheese, grated

1. Sauté onion until brown
2. Add cumin & salt and sauté for 15 seconds
3. Add chicken and cook until chicken is done (165 for breast, 175+ for thigh). Use a touch of water to scrape up the bottom of the pan if needed (otherwise it will burn).
4. Cool mixture then toss with cilantro and the cheese.

​
​Assembly
12 six-inch corn tortillas
oil cooking spray
​2 oz​​ sharp cheddar cheese, grated

1. Spray both side of the tortillas lightly and bake for 4 minutes at 300 degrees.
2. Remove and raise temp to 400.
3. Put roughly ¾ cup of sauce covering the bottom of a 9x13 baking pan.
4. Use your hands to distribute filling over all tortillas. Form filling into a shape that makes sense, roll, and place in pan, seam side down.
5. Spread the rest of the sauce on top, sprinkle with cheese
6. Cover with foil, bake at 400 for 25 minutes.

​Yield: 4 large servings
Source:  Modified from Cooks Illustrated

Category:  Southwest/Mexican                                                                                                                         Modified 5/14/20