Recipe ingredients
- 4 cup coarsely shredded chicken or turkey
- 3 cup grated Monterey Jack cheese, divided
- 1 to 2 (4-oz) cans chopped green chilies
- 1-1/2 teaspoon dried oregano leaves
- Salt and pepper to taste
- Vegetable oil
- 12 to 18 corn tortillas, depending on size
- Tomatillo sauce
- 1 to 1-1/2 cups sour cream
- Chopped cilantro, tomatillo slices and lime slices for garnish
Recipe method
- 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.
- Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center.
- 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.
Other mexican recipes:
Tomatillo chicken enchiladas recipe
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