I have wonderful neighbors that bring me the best produce! This week it was tomatillos. My youngest requested I make tomatillo salsa and my oldest requested enchiladas. Here is the marriage of both. The tomatillo salsa is really easy to make. On a sheet pan, I added 2 quartered onions, one pepper (not sure what type of pepper mine was but it was hot!) or jalapeno seeded and ribs removed, 1 lbs tomatillos (husks removed), 3 cloves garlic, 1 tsp salt, and about 2 TBSP of oil. Roast in a 325 degree oven turning once for 25 minutes or until the tomatillos become soft. Let cool and add to a food processor with 1 bunch of cilantro. You may need to add 1/4 cup water. Blend until smooth and set aside.
Tip: warm the tortillas first for 45 seconds in the microwave in a tortilla warmer or between two paper towels to prevent cracking.
2 boneless skinless chicken breasts diced
1 8oz. softened reduced fat cream cheese
1 cup shredded cheddar divided
12 corn tortillas
2 TBSP oil
Pre-heat the oven to 350 degrees. Brown the chicken breasts and add the softened cream cheese and 1/3 of the tomatillo salsa. Add another third of the salsa to the bottom of a 9x13 baking dish. On the tortilla place two TBSP. of the chicken mixture and a pinch of cheese. Roll and place seam side down. I fit a few sideways.
After you are done rolling all of the enchiladas, top with the rest of the salsa. Spread out with a spoon and make sure all surfaces of the tortillas are covered. Cover with the remaining cheese and bake for 25 minutes. Serve with Cilantro rice.
1 1/2 cups long grain rice
2 1/2 cups water
1 handful of cilantro leaves
1 TBSP chicken bouillon
Bring the rice, cilantro leaves, chicken bouillion and water to a boil. Reduce heat to low and cover. Cook for 15 minutes. Move pot from the heat and let sit 5 minutes. Remove the cilantro from the top of the rice and add butter if you wish. Serve with the enchiladas.