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
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
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: http://triedandtruefavoriterecipes.blogspot.com