WHAT MAKES THIS DINNER A WINNER? Here, a few ingredients and a bit of time make for an awesomely filling and delicious taste sensation that can be made ahead, enjoyed fresh, or frozen for later. Chopping the chicken in the processor before you cook it means it is done super fast. Some onion and softened cream cheese keep the filling simple with the addition of canned green chilis. The suiza sauce comes together in no time and makes for the most incredibly tangy and satisfying enchiladas ever! Feel free to mix up the cheeses if you like. To add some heat, use diced fresh or canned jalapenos as well as the green chilis in step 3. Don ‘t forget to warm the tortillas BEFORE you place them in the broth: cold tortillas just crack and fall apart before you can finish rolling them up. (I usually microwave them for 30 seconds to 1 minute wrapped in plastic. Unwrap carefully, as they will be steaming and HOT!)
Serves 6
12 gluten-free corn tortillas (6 inch size)
3 Tablespoons vegetable oil
1 cup chopped white onion
4 cups minced chicken breasts (2-3 breasts, cut into chunks and pulsed in food processor a few times)
2 packages cream cheese, softened (8 ounces each)
1 can green chilis (8 ounces)
1 1/2 pounds fresh tomatillos, husks removed, rinsed and quartered
1 cup sour cream
kosher salt to taste
1/2 cup low-sodium chicken broth
2 cups grated cheese, Monterey Jack and cheddar mix
1. Preheat Oven: Place oven grate in middle position and preheat oven to 350.
2. Cook Chicken: Heat oil in a large skillet over medium-high until shimmering. Add onion and chicken and cook, stirring often, until chicken is cooked through, 5-8 minutes or so. Drain liquid from chicken and return chicken to skillet.
3. Make Filling: Add cream cheese and green chilis to chicken and stir to combine, mashing cream cheese as you stir. Simmer 2-3 minutes until chicken filling thickens. Remove from heat and test for salt. Set aside to cool a bit.
4. Make Sauce: Pulse tomatillos in processor until nearly smooth. Heat tomatillos in a dry, non-stick skillet until it starts to thicken, 3-5 minutes. Add sour cream and salt to taste and stir to combine. Remove from heat when combined and set aside.
5. Roll Enchiladas: Pour broth in a shallow, rimmed dish (a pie plate works well.) Working with one WARM to HOT tortilla at a time, dip tortilla in the broth making sure it is wet on both sides, then remove from broth letting excess drip back into dish. Place tortilla on a plate or counter top and spoon about 1/3 cup chicken mixture onto tortilla. Line filling up in a mound on the side of tortilla nearest you. Pick up tortilla edge nearest you and roll over filling, tucking down under filling covering the filling. Continue to roll into an enchilada shape. Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray, making sure the seam side is down in the pan. Repeat with remaining tortillas and chicken filling.
6. Finish and Bake: Pour tomatillo sauce evenly over enchiladas. Sprinkle cheese over enchiladas and bake for 25 minutes, until cheese is melted and bubbly brown in spots. Enjoy!
