After an extensive, years long search, I finally found the best chicken enchilada recipe in the world and adapted it to use rotisserie chicken. Now I can easily make and even freeze enchiladas for an easy dinner worthy of the most discriminating company!
Chicken Enchiladas with Tomatillo Sauce
Tomatillo Sauce:
2 dozen tomatillos, husked (approx. 2 lbs)
4 - 6 serrano peppers or 1-2 jalapenos, stemmed, seeded, and mince (to taste)
3 cups chicken broth
2 TBSP cornstarch
2 TBSP chopped fresh cilantro
Boil tomatillos and peppers in broth for 7 - 10 minutes. Dissolve cornstarch in a small amount of cold water. While stirring, add cornstarch to boiling broth, along with salt and cilantro. Stir with boiling for 2 minutes. Remove from heat. Let cool and puree until smooth.
Filling:
8 oz cream cheese
1/3 cup half-and-half
2 cups, rotisserie chicken, shredded
¾ cup chopped onion
½ tsp salt
Mix all ingredients in mixer or food processor until well blended.
Enchiladas:
18-20 corn tortillas
Tomatillo sauce
Filling
½ cups shredded cheese (Monterey Jack or Longhorn or Southwest blend or mild cheddar)
Pour some tomatillo sauce in a shallow container (like a pie plate). Submerge tortillas to soften them. Fill each tortilla with ¼ cup of filling. Roll and place seam side down in baking dish. Pour tomatillo sauce over tortillas to taste.
Cover with foil and bake at 350 degrees for 20 -25 minutes or until hot. Remove foil and sprinkle cheese over enchiladas. Bake for 5 more minutes or until cheese melts.
OR Cover with plastic wrap and foil. Freeze (up to 2 months) or refrigerate (up to 2 days). Thaw and bake covered following directions above.
Toppings:
Salsa
Sour Cream
Guacamole
Chopped lettuce
Ripe Olives
Fresh Salsa
2 large tomatoes, chopped
4 tomatillos, chopped
5 green onions, may substitute with plain onions, chopped
2 Anaheim Peppers, seeded and chopped
1 - 2 Jalapenos
1 tsp ground cumin
1 tsp fresh lime juice
1 tsp sugar
1 tsp minced cilantro
1/2 tsp ground black pepper
¼ tsp salt
Mix all ingredients and refrigerate for 1 hour. Will keep in fridge for up to 2 weeks.
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