Source: Adapted from recipe in Creme de Colorado, Junior League of Denver
Ingredients
1/2 cup half and half
6 oz low calorie cream cheese, softened
3 cups cooked chicken
3/4 cup onion, finely chopped
1/2 tsp salt
12 8" corn tortillas
3/4 cup cheddar cheese, shredded
3/4 cup Monterey Jack cheese, shredded
Tomatillo Sauce
2 dozen tomatillos, husked
4 serrano peppers, stemmed, seeded, and minced
3 cups chicken broth
2 T cornstarch
1 tsp salt
2 T fresh cilantro, chopped
6 oz low calorie cream cheese, softened
3 cups cooked chicken
3/4 cup onion, finely chopped
1/2 tsp salt
12 8" corn tortillas
3/4 cup cheddar cheese, shredded
3/4 cup Monterey Jack cheese, shredded
Tomatillo Sauce
2 dozen tomatillos, husked
4 serrano peppers, stemmed, seeded, and minced
3 cups chicken broth
2 T cornstarch
1 tsp salt
2 T fresh cilantro, chopped
Preparation
Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion, and salt to cheese mixture and blend well. Soften tortillas in hot oil or heat for a few seconds in oiled dish in microwave oven. Spoon thin layer of tomatillo sauce in 9x13 baking dish. Spread each tortilla with thin layer of tomatillo sauce. Place approximately 1/4 cup chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon tomatillo sauce to taste over tortillas. Cover with foil and bake in preheated oven at 350 for 20 minutes or until hot. Remove foil and sprinkle enchiladas with cheddar and Monterey Jack cheeses. Bake chicken for 10 minutes longer or until cheese melts. Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream, and remaining tomatillo sauce.
Tomatillo Sauce
Boil tomatillos and peppers in chicken broth for 7-10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove sauce from heat , cool slightly, and puree until smooth.
Tomatillo Sauce
Boil tomatillos and peppers in chicken broth for 7-10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove sauce from heat , cool slightly, and puree until smooth.