*  Exported from  MasterCook  *

                       Tomatillo Chicken Enchiladas

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       c            Chicken or turkey, coarsely shredded
   3       c            Monterey Jack cheese, grated, divided
   1                    can chopped green chiles;
                        - up to 2 cans (4 oz ea)
   1 1/2   ts           Dried oregano leaves
                        Salt and pepper to taste
                        Vegetable oil
  12                    Corn tortillas;
                        - up to 18 depending on size
   1       c            Sour cream; up to 1 1/2 c
                        Tomatillo sauce:
     1/3   c            Salad oil
   2       md           Onions, chopped
   1       can          Chopped green chiles;
                        - up to 2 cans
   1       c            Chicken broth
   1       can          Tomatillos (28 oz)
   3       tb           Lime juice
   2       ts           Dried oregano leaves
   2       ts           Sugar
   1       ts           Cumin
                        Salt to taste
  
  Chopped cilantro, tomatillo slices and lime slices for
  garnish
  
  In a large bowl, mix chicken, 2 cups cheese, chilies
  and oregano. Season with salt and pepper; set aside.
  In a large skillet, heat 1/2 inch oil over medium-high
  heat. When oil is hot add one tortilla at a time; cook
  turning once, just until limp (about 10 seconds). Drain
  on paper towels. While tortillas are warm, spoon
  about 1/4 to 1/2 cup chicken mixture down the center
  of each; roll tortillas to form enchilada. Set
  enchiladas seam side down, in a 9-by-13-by-2-inch
  baking dish, or to medium-sized baking dishes. (at
  this point enchiladas may be covered and refrigerated
  until the next day.) Cover enchiladas with foil and
  bake in a 350 F oven for 15 minutes until hot in the
  center (cook 30 minutes if they were refrigerated).
  Uncover and top with remaining cheese. Bake,
  uncovered, until cheese melts, about 10 minutes. To
  serve, spoon warm tomatillo sauce on each plate. Set
  enchiladas on top of sauce. Spoon sour cream on top
  and garnish.
  
  Tomatillo Sauce:
  
  Heat oil in a 3 to 4 quart pan over medium-high heat.
  Add onions and cook stirring often, until soft, about
  10 minutes. Stir in green chilies, chicken broth,
  tomatillos, lime juice, oregano, sugar and cumin.
  Bring to a boil reduce heat and simmer uncovered,
  stirring occasionally, 25 minutes. Whirl sauce in a
  blender until smooth. Season with salt.

  Serves 6 to 9.
 


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