Thursday, November 10, 2011

Green Chicken Enchiladas



  • Enchiladas
  • 12 6" Flour Tortillas
  • 3 c. Cooked Chicken Meat(shredded, rotisserie chicken works great)
  • 4 c. Cheese(jack, mozzarella, or cheddar)
  • Sauce
  • 1 c. Shirley J Universal Sauce
  • 4 c. Water
  • 6 Tomatillos(medium size, husks removed and washed)
  • 2 ea. Jalapeno(stems removed)
  • 2 Garlic Cloves
  • 1/4 Yellow Onion(about 1/3 c.)
  • 1/2 c. Fresh Cilantro(chopped)


Sauce Directions:
In a sauce pan combine 2 cups of the water, tomatillos, jalapenos, garlic and onion, cover and boil until the water is almost gone (approximately ¼ cup remaining). Add the remaining water, cilantro and the Shirley J Universal Sauce and using a stick (submersible) blender, or food blender, blend until smooth. Return sauce to heat and bring to a simmer.

Enchiladas Directions:
Mix together the chicken, 2 cups of the cheese, and 1 cup of the sauce mixture to make the filling. Then individually, lay out the tortillas and place approximately 1/4 c. of the meat mixture in the center of each tortilla and roll and place in a greased 9x13 baking dish. When all the enchiladas are rolled, cover with the remaining sauce and cheese and bake at 350 degrees F. for 15-20 minutes

If you have never tried Shirly J Universal Sauce it is a must have in every kitchen:

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