|1 lb. (about 14) fresh tomatillos
||3/4 cup chicken broth|
|Boiling salted water
||2 tbsp. vegetable oil|
|1/2 cup chopped onion
||1 cup sour cream|
|1 (2-oz.) bottle or 1/4 cup TABASCO®
Green Pepper Sauce
|10 to 12 corn tortillas|
|1/4 cup cilantro leaves
||2 cups shredded cooked chicken|
|1/4 cup Monterey Jack cheese
If using fresh tomatillos, remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. Place tomatillos in a food processor container with onion, TABASCO® Green Pepper Sauce, cilantro and chicken broth; process until smooth.
Heat oil in a large skillet over medium-high heat. Add tomatillo mixture and cook 5 minutes or till slightly thickened, stirring often. Remove from heat and stir in sour cream.
To make enchiladas, dip each tortilla in sauce and place about 2 table-spoons chicken across middle; roll up and place seam-side-down in a 13x9-inch baking dish. (If sauce is too thick, thin with a little more chicken broth or water.) Heat remaining sauce and pour evenly over enchiladas in baking dish; sprinkle with cheese. Bake in a 350° oven for 20 minutes or until heated through and cheese is melted. Serve with additional sour cream, if desired. Makes 6 servings.