- 1 ½ lb. Shredded Chicken Breast, cooked
- 2 Tbsp. Olive Oil
- 6 ea. Tomatillos, quartered
- 1 clove garlic, chopped
- ½ Diced Yellow Onion
- ½ Green Bell pepper, Diced
- ½ bunch cilantro, chopped
- 3 roasted hot hatch peppers, diced
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup sour cream
- Salt and Pepper, to taste
- 12 corn tortillas
- 3 cups jack cheese, shredded
- 1 cup salad oil
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.
Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth. Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.
Add heavy cream and allow to reduce for 5 minutes
Finish with sour cream and season with salt and pepper. (Yield 1 quart)
Heat the salad oil in a sauté pan. Soak the tortillas on both sides for a second to soften and set aside.
In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.
Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada.
In a baking dish place the rolled enchiladas. Top with sauce and cheese. Place in 350º oven and heat for 10 minutes.
Remove from oven and serve.
YIELD: 12 ENCHILADAS