Chicken Enchiladas In A Tomatillo Sauce

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Thanks to my good friend Maria for sharing this recipe with me today. She calls these ‘enchiladas suisas’, or Swedish Enchiladas.

Meat from 1 rotisserie chicken – shredded
12 flour tortillas

Tomatillo Sauce
2 lbs. tomatillos (the little green tomatoes with the husks)
2 tsp. chicken bouillon
1/4 of an onion
2 garlic cloves
1 c. cilantro
1 c. sour cream

Shredded cheese
1/4 c. chopped red, green, & yellow peppers

After husking & rinsing, boil tomatillos in a saucepan until they become soft – approx. 10-15 minutes.

Remove tomatillos with a slotted spoon & place in blender along with onion, garlic, & cilantro. Blend until smooth. Blend in bouillon & sour cream. Set aside.

Place shredded chicken inside tortillas & wrap ‘burrito’ style, placing in a large, oiled/sprayed baking dish or pan.
Pour half of the tomatillo sauce over the enchiladas & garnish with shredded cheese & peppers.

Bake at 350* for 15-20 minutes – just long enough to melt the cheese & heat everything through.

Serve with remaining tomatillo sauce if desired.

Source Recipe:

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