***This recipe serves 4
2TBSP EVOO
2TBSP EVOO
1 large white onion chopped
1 lb. tomatillos approx. 14 remove husk rinse cut into 1/2" pcs
1 poblano pepper seeded cut into 1/4" pcs
4cloves garlic finely chopped
1/2 ea. Kosher salt & pepper
2 cups fresh cilantro
2 cups low-fat sour cream ( I used regular sour cream)
3 cups shredded rotisserie chicken
1 cup frozen corn thawed ( I used the vacuumed packed canned)
4 oz. Monterey Jack cheese coarsely grated approx. 1 cup (I used the Monterey jack and cheddar cheese blend)
8 yellow corn tortillas
fresh tomato salsa for serving
1) Heat oven to 425F. Heat the EVOO in a large skillet over medium heat. Add the onions and cook, covered, stirring occasionally for 4 minutes. Add the tomatillos, poblano, garlic, and 1/2 tsp. of Kosher salt and pepper, stirring occasionally until veggie mixture is tender 8-10 minutes.
2) Transfer the cooked veggie mixture to a food processor, add cilantro and pulse until roughly chopped. Add the sour cream and puree until smooth. ***I have a small food processor so I had to divide the mixture and do the step twice. Spread 1 1/4 cups of the sauce on the bottom of a 9x13 baking dish. Transfer the remaining sauce to a medium bowl.
4) Wrap the tortilla in a doubled layered of damped paper towels and microwave on high until soft about 1 minute. Working with one tortilla at a time, dip in the remaining sauce, shake off excess sauce. Place on a working plate or cutting board, top with 1/2 cup of the filling, roll up, and place with seam-side down in the baking dish. repeat with the rest of the tortillas and filling. Spoon any remaining sauce on top, sprinkle remaining (plus more is desired) cheese over the enchiladas.
5) Bake until cheese melt and brown 12-15 minutes. Serve with fresh salsa and a dollop sour cream.
I served this dish with blended watermelon water...yummo ENJOY!!!
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