Chicken Enchiladas with Tomatillo Sauce
This has been a go-to recipe of our for years. It is tailgate friendly and always a winner. Even better, pair it with our Corn Salsa!
30 Corn Tortillas (We prefer Mission)
3 Jars Tomatillo Salsa (We prefer Frontera Foods)
½ cup oil
Mexican Four Blend Cheese
1 – red pepper
1 – green pepper
1 – white onion
Bunch of cilantro
Chop & Saute; red pepper, green pepper and white onion
Once the veggies are cooked (i.e., the onion looks clear) turn off the heat and mix in ½ bunch of chopped cilantro.
Pull all the white and dark meat off the chicken, place in a bowl, throw out the skin.
Heat ½ cup of oil and 2 cups of tomatillo salsa in a saucepan to soften tortillas.
Once heated submerge each tortilla for a couple of seconds.
After every 5 tortillas, place a paper towel in between them so they don’t stick to each other.
Once the tortillas are softened, fill each one with the equivalent of 2 TB. of chicken, 2 TB of the pepper/onion sauté and 2 TB of Mexican Four Blend Cheese.
Wrap tortillas and place in a 13x9 pan.
You should end up with two rows of enchiladas and use up all the chicken and veggie mix.
Pour another 1 ½ cups of tomatillo salsa over the enchiladas and sprinkle heavily with cheese.
Cover in foil and cook at 350 degrees for 45 – 50 minutes. Cool and serve with guacamole or corn salsa!