This is a fabulous and super yummy recipe. I love tomatillos. My favorite meal with tomatillos used to be found at the now defunct Sidney's. Fiesta Chicken. Sniff. The good old days. But today I started by removing the husks and rinsing a farmer's market basket full of the tart fruit/veggie. But the recipe calls for 2 lbs.
You'll also need:
1 white onion, quartered
1-3 jalapeno peppers (or other), halved and seeded
Lay these veggies out on a foil lined baking sheet and broil for 7-10 minutes. (Turning the veggies over midway through)
Drop the broiled veggies into a blender. Add...
A handful of cilantro
1 tsp cumin
2 tsp sugar
1/2 tsp salt
1 sliced garlic clove
1 1/4 cup low sodium chicken broth (I used more)
Blend until combined. Then add 1/2 cup sour cream and blend until combined.
2-3 cups shredded cooked chicken
1-2 cups Mexican cheese blend
1/2 cup minced onion
1/2 cup of tomatillo sauce from the blender...mix
Heat 12 flour tortillas (or soft corn, but they will be smaller) in a frying pan or on a baking sheet in the oven until soft and pliable. Fill and place in an oiled baking dish with a 1/3 cup of the tomatillo sauce on the bottom.
Cook's note: I only made 6 enchiladas. And froze 1/2 the sauce for later. So I divided and froze my sauce before I added the sour cream. And only used 1/4 cup. I halved the filling mixture.
I sprinkled some fresh Mexican cheese over the top. And of course added some Marie Sharpe's! So good.