Tomatillo Chicken Enchiladas recipe

Tonight we are having tomatillo chicken enchiladas for dinner. I'm so happy! This is one of my very favorite recipes. I think it's absolutely luscious and relatively healthy. It takes time to create but is soooo worth it.

I have no idea where I got it from. That's the problem with most of my old recipes; I have no clue where they originated. If anyone out there recognizes any of my old recipes and knows who they came from, please let me know and I'll happily add the attribute.

Tomatillo Chicken Enchiladas

Tomatillo Salsa
2 lb tomatillos*
1 cup chopped onions
3 Serrano chile peppers, seeded, chopped
3 garlic cloves, crushed
¼ c lime juice
¼ c chopped fresh cilantro
½ tsp salt

Enchiladas
2 c shredded cooked chicken
8 oz (2 c) shredded hot pepper cheese or Monterey Jack cheese
½ c chopped green onions
½ tsp cumin
½ tsp chili powder
¼ tsp salt
12 (6-inch) soft corn tortillas, warmed

Peel husks from tomatillos; rinse. Place tomatillos in large saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until soft. Drain.

Place tomatillos in food processor bowl with metal blade or blender container; process with on/off pulses just until smooth.** In large bowl, combine tomatillos and all remaining tomatillo salsa ingredients; mix well. Spread 1 cup of the salsa over bottom of 13x9-inch (3-quart) baking dish.

Heat oven to 350°. In large bowl, combine chicken, 1 cup of the cheese, 1 cup of the tomatillo salsa and all remaining enchilada ingredients except tortillas; mix well. Spoon 2 heaping tablespoons chicken mixture down center of each tortilla; roll up. Place, seam side down, over salsa in baking dish. Spoon ½ cup of the salsa over filled enchiladas. Cover.

Bake at 350° for 30 to 35 minutes or until thoroughly heated. Top with remaining salsa and cheese. Bake an additional 2 to 3 minutes or until cheese is melted. 6 servings.

Tips:
*Three 11-oz cans tomatillos, drained, can be substituted for fresh tomatillos.

**After tomatillos are processed in blender, they can be refrigerated up to 1 day or frozen up to 3 months.