We went to Becca and Morgan's house for dinner one time and Becca made these tomatillo enchiladas. went to my friends house for dinner this Spring and she made us these tomatillo enchiladas. I had never heard of tomatillos before and it was so yummy and fresh tasting! You absolutely loved them - so much so we decided to grow tomatillos our my garden that year. This makes enough to fill one 9x13 pan and another small 8x8 pan. I froze the 8x8 pan to use another night.
Ingredients:
4 T olive oil
2 small diced zucchini
1 small red onion diced
1/2 cup corn
1 rotisserie chicken shredded (2 .5-3lbs)
1.5 c shredded monteray jack cheese (can use vegan if needed)
Salt/pepper
12 6” corn tortillas
1 jalepeno seeded, diced
1 lb tomatillos (husk removed)
1 c fresh cilantro
1T fresh lime juice
sour cream (optional)
Directions:
Pre-heat oven to 400. Heat 1T oil in skillet, add zucchini, onion, corn and stir for
3-5 minutes. Set aside in large bowl.
Add to the bowl chicken, cheese, and a dash of salt and
pepper. Rinse skillet, then heat 1 T oil in the skillet. Dip each tortilla in oil to heat for app. 10
sec., place on a plated lined with paper towel to absorb excess oil. I had to add more oil to my pan as I went along.
Roll tortillas with chicken inside. Sprinkle extra cheese on top. Bake 8-10 minutes.
While your tortillas are in the oven cooking place tomatillos, lime juice, cilantro, jalapeno and a dash
of salt in processor. Blend for a chunky
consistency.
Pour over tortillas and top with sour cream to serve! We served ours with black beans, yellow rice and tortilla chips. Enjoy!
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