Saturday, June 1, 2013

Salsa Verde Enchiladas

A few weeks ago for my final Spanish class we had a Fiesta. That is where we each bring in a dish to pass. I made chicken mole' tortas but never got around to making the tomatillo salsa that was supposed to go on top. Flash forward to this week and the tomatillo were discovered in my fridge and still in good shape. I had the idea for these salsa verde chicken enchiladas.
Salsa Verde

1 1/2 tomatilo quartered and husked
1 small onion quartered
1 jalapeno seeded
1/2 green pepper
1 tsp. roasted garlic
oil (2 TBSPS)
1/2 cup water added gradually

On a baking sheet place the tomatilos, onion, jalapeno, and oil. Season with salt.  Bake for 15-20 minutes at 350 degrees until the tomatilos are softened. Place in a blender or food processor on pulse and gradually add the water. Make sure the middle part is off the lid of your blender lid and place a clean towel over it to catch splashes. I left my salsa a bit chunky. Reserve for the enchiladas. Also makes a great dip.

The Enchiladas

8 flour tortilla shells
the salsa Verde divided into three portions
2 chicken breasts shredded
3/4 pkg of  cream cheese softened
1/2 cup shredded cheese

Set the oven to 350 degrees and prepare a Pyrex 9x13 baking dish by spreading 1/3 of the salsa on the bottom. Next take the chicken breasts and shred them with two forks.(I boiled mine in water for about 25 minutes) Mix with the cream cheese and another 1/3 of the salsa. Put 2-3 tablespoons of the chicken into each tortilla and roll from the short end to end inside the baking dish. Use the remaining salsa to top the tortillas and sprinkle with the cheese. I used a spoon to spread out the salsa. Bake for 25-30 minutes  or until the cheese has melted. Serve with a dollop of sour cream and rice.

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