Tomatillos are one of those foods that I didn’t know about for a lot of my life. It wasn’t until I met one of my bestest friends, who also happened to be a neighbor at the time, introduced me to this wonderful vegetable! She grew them like crazy in her garden and made the most delicious salsa. Tomatillos are in the tomato family. They have a really wonderful citrus-y taste. And they are what make these enchiladas so special!
Because corn tortillas are so hard to roll, I usually fold them in half and tuck the seam under the next tortilla. Like this:
- 3 C cooked, chopped chicken
- 2 cloves of garlic, crushed
- 1 16 oz jar of green (tomatillo) salsa
- 3/4 C sour cream
- 12 corn tortillas
- 3 C shredded Monterey Jack cheese
- 1/2 C fresh cilantro, chopped (for garnish)
- Preheat the oven to 450
- Combine the salsa, sour cream and crushed garlic. In a separate bowl with the chicken, add 1/2 C of the salsa mixture. Microwave the tortillas to soften. Fill each tortilla with about 1/4 C of the chicken mixture. and place in a 9x13-inch baking dish.
- Fill the tortillas with the salsa/chicken mixture and place in the pan. Top all of the enchiladas with the remaining salsa/cream mixture and cheese.
- Bake for about 40-45 minutes.