These are so yummy! They come together easily, especially if you already have your chicken cooked and cubed. Now, before you look at the pictures, let me explain...it's not a pretty dish! But I promise you, they are DELISH! This recipe comes from Shara's friend Fabiola, who is from Mexico City, so it's authentic!!
This is the mexican cream. I find it by the diced chilies, jalapenos, etc...in the Mexican isle!
Green Enchiladas
10-15 tomatillos
1-2 jalapenos (or more depending on if you like HOT or not)
12 corn tortillas
garlic
cilantro
Mexican Cream--Nestle Crema
Queso Fresco (Fresh Cheese, if you can't find it you can use mozzarella. I bought mine at Wal-Mart by the cream cheese)
refried beans
3 boneless skinless chicken breasts...cooked and cubed
Boil Tomatillos with jalapenos for about 10-15 minutes.
Sauce: Blend tomatillos, peppers cilantro, garlic, and salt. Add cream and mix again
Wrap corn tortillas in a cloth and put 6 in microwave for 1 minute or until soft.
Spray a 9x13 pan. Lay 6 tortillas in bottom of pan. Spread 1/2 of refried beans on top, sprinkle 1/2 of the chicken, 1/2 of the sauce, and 1/2 of the cheese. Repeat layers.
Cover with aluminum foil and cook at 350 for 25 minutes.
Tip: Have everything ready before you make the sauce. If you make it to early, it will go a little funny just sitting there.
These are seriously so delicious! If my little sister Jessica likes them, they have to be good!
1 comment:
I can't believe how good these sound. I've made a tomatillo sauce before, but it was too complicated to make on a regular basis. I think I'll try this one.
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