When I saw this recipe on Fabulously Delicious (originally from Cooking with Paula Deen), I knew I had to try them...because I can never turn down an enchilada recipe. With my new found love of tomatillos I just knew they would be delicious and it helped that Kirsten had given them such a great review too. They were much simpler to make than the roasted tomatillo enchiladas I love so much, but still had TONS of great flavor. LOVED them!!!
3 cups chopped cooked chicken (I used 2 cans chicken)
1 (8-ounce) package cream cheese, softened (I used 1/3 fat)
1 (8-ounce) container sour cream (I used light)
1 (8-ounce) package Monterey Jack cheese, shredded (I used a mexican mix of cheddar and pepper jack)
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce (recipe follows)
1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
Sliced green onions (optional)
Tomatillo Cream Sauce*
1 (28 oz.) can of tomatillos, drained
1 (14 oz.) can chicken broth
1 (4 oz) can of chopped green chiles
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream
*I didn't find canned tomatillos at my grocery store, so for the sauce I used 24 oz. salsa verde, 1 cup heavy cream, and a little bit of chicken broth to thin it out a little bit.
In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.
1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.
2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes. (I debated over whether to fry the tortillas to soften them first or not, but decided not to since it makes them waaay worse for you. I just heated them in a paper towel in the microwave to soften them and they still turned out so yummy)
3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.