I'm from Texas, so naturally I love Tex-Mex. The problem is that I live in Maryland, and there is no decent Tex-Mex for miles around. So, this recipe is for anyone who, like me, is stuck in the Northern part of the country with only a poor-man's version of Mexican food to keep them company.
- 2-3 lbs chicken breast
- 1 cup cheddar cheese
- corn tortillas (approx. 12)
- feta cheese (optional)
- tomatillo sauce (recipe below)
- 5 medium-large tomatillos
- 2 cloves garlic
- 1/2 medium-large onion
- cilantro to taste (I used about a 1/2 cup)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- juice of 1/2 a lime
- 1 jalapeno (optional--I did not use one)
- 1/2 cup greek yogurt or sour cream (optional)
- 2 tbs water (or until you get the consistency you're looking for)
You'll want to make the tomatillo sauce first. So, chop all the veggies up just a bit, and then put them into the food processor or blender. Go ahead and add your spices and cilantro as well. The process time will depend on how chunky you want the sauce to be. If you want a creamier sauce, then add the yogurt or sour cream and process until everything looks smooth and creamy. If the mixture seems too thick, then add a tablespoon of water at a time until you have the consistency you desire.
Once you have your sauce made up, go ahead and boil your chicken breasts. After they're done cooking, let them cool for a bit on a cutting sheet, and then pull the chicken apart using either your fingers or a fork.
In a large bowl, mix your chicken with half of the cheddar cheese and about a quarter cup of the tomatillo sauce (more if it looks too dry). This will be the filling for your enchiladas.
Wrap your tortillas in a damp washcloth or paper towel and microwave them for about 30-45 seconds or until they are soft and malleable.
Grease a 9x13" baking pan, and one-by-one stuff, roll, and place the tortillas in the pan.
When your pan is completely filled, then spoon the rest of the tomatillo sauce evenly over the tortilla rolls. Then sprinkle the rest of the cheddar cheese evenly over the enchiladas, and bake them in the oven at 350 degrees Fahrenheit for about 10-15 minutes.
After you remove the enchiladas from the oven, sprinkle them with some feta cheese if you so desire. Serve and enjoy!