These were a BIG hit with the family over the holidays so I thought I’d share the recipe with you!
Serves 4 | Hands-On Time: 35m | Total Time: 55m
Ingredients
- 1 tablespoon canola oil
- 1 pound tomatillos (papery skins removed), chopped
- 1 onion (preferably white), chopped
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, chopped
- 3/4 teaspoon ground cumin
- kosher salt and black pepper
- 1 cup heavy cream
- 3 oz cream cheese
- 2 – 14 oz Cans of chicken (you can use a rotisserie chicken as well)
- 1 14.5-ounce can diced tomatoes, drained
- 1 1/4 cups grated Monterey Jack (5 ounces)
- 24 (approx.) 6-inch corn tortillas
- Pico de Gallo or salsa
Directions
- Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the heavy cream and sour cream, and puree.
- In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
- Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
- Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
Adapted from a recipe I found in Real Simple magazine, which, by the way, has some great recipes. You check out the online version here. By Kate Merker, May 2009
Most definitely top this with fresh salsa!
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