[Chiles] [Mexican] [Tacos] [Salsas] [Guacamole] [Texas] [Eggs] [Ethnic] [Lee's Recipes]
2 (4 oz.) cans chopped green chiles
2 Tbs olive oil
12 oz. shredded cheese (about 3 Cups) Cheddar, Monterey Jack, or combination
Cook tomatillos in a pot of salted (1 tsp) boiling water until tender, about 10 minutes. Don’t cook too long or the tomatillos may fall apart. Remove from the water and cool to room temperature. Once cooled, I cut out the stem.
In a blender, combine tomatillos, onion, jalapenos, garlic and 1-1/2 tsp salt. Blend until smooth. Add the green chiles and then enough chicken broth (about 1 Cup) to make sauce a total of 4 Cups.
In a large skillet warm olive oil over medium heat. When hot, add the tomatillo sauce carefully (it may splatter). Lower heat and simmer for 10 minutes, stirring occasionally.
In a deep skillet or large pot, heat 1/4″-1/2″ corn oil over medium heat. Using tongs, immerse the tortillas one at a time in the oil, turn them, and then transfer them to absorbent paper. The tortillas should be in the oil no more than a few seconds, and the oil should be hot enough to soften the tortillas but not so hot that the edges begin to crisp.
For each tortilla, spread a Tbs of sauce on it. Place about 1/3 cup chicken and about 1 Tbs of shredded cheese in the bottom center of the tortilla. Roll up the tortilla and place in a 9x13 baking baking pan. Continue for the remaining 11 tortillas.
Pour remaining sauce over the enchiladas. Top with remaining cheese. Bake at 375 degrees F until heated through and cheese is melted, and sauce is bubbling – about 15 minutes.
For the jalapeños, chop the whole chile; discard only the stem.
These make great leftovers. Just heat a couple enchiladas for 90
Updated 7/5/07; last update March 19, 2012