total time: 55 minutes
Tomatillos resemble small green tomatoes with a papery outer husk and a delicious tart flavor. Can't find them? Try a shortcut version of the verde sauce by mixing a 16-ounce jar of mild green salsa with 1 cup of cream.
1 Tablespoon Olive Oil
1 pound Tomatillos (papery husks removed), chopped
1 White Onion, chopped
1 Poblano Pepper, seeded and chopped
4 cloves Garlic, chopped or crushed
3/4 teaspoon Ground Cumin
Salt and Black Pepper
1 Cup Heavy Cream
2 Cups chopped cooked Chicken
1 14.5-oz can Diced Tomatoes, drained
1 1/4 Cups grated Monterey Jack Cheese, divided
14 6-inch Corn Tortillas
Pico de Gallo
Heat oven to 400*. Heat the Olive Oil in a large non-stick skillet over medium-high heat. Add the Tomatillos, Onion, Poblano, Garlic, Cumin and 1/2 tsp Salt. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes. Transfer to blender or food processor, add the Cream, and puree.
In a large bowl, combine the Chicken, drained Diced Tomatoes, 1 Cup of the Cheese, 1/2 Cup of the Tomatillo Verde sauce, and 1/2 teaspoon each Salt and Black Pepper.
Warm the Corn Tortillas according to package directions. Spread 1 Cup Tomatillo Verde sauce in a greased 9 x 13 baking dish. Roll the Chicken mixture in to Tortillas and place them in the dish, seam-side down.
Top with the remaining Tomatillo Verde sauce and Cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
(Bake for 20-30 minutes if refrigerated.)
Adapted from Real Simple, May 2009
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