green chicken enchilidas

step-by-step directions

GREEN CHILE CHICKEN ENCHILADAS

• 1 cup crema or sour cream
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup sliced green onions
• salt
• 1 rotisserie chicken (meat pulled, about 3 cups)
• 10 white corn tortillas
• 3 cups green chile sauce, divided (recipe follows)
• 2 cups shredded Monterey jack cheese
• sliced avocado (to garnish)
• diced white onion (to garnish)
• crumbled Cotija cheese(to garnish)
• cilantro (to garnish)

FOR THE GREEN CHILE SAUCE

• 1 white onion (diced)
• 1 clove garlic
• 8 ounces canned Hatch green chiles
• 1 pound tomatillos (chopped)
• 1 1/2 cups chicken stock (warm)
• 1/2 teaspoon salt

• Preheat oven to 400°F.
• In a large mixing bowl, stir together sour cream, cumin, chili powder, lime juice, green onions and salt.  Add in the shredded chicken and toss to coat in the sour cream mixture.  Set aside.
• Place the tortillas in a resealable bag and microwave on high for 20 seconds.
• In the bottom of a 9x13 baking dish, ladle 1 cup of the green chile sauce to evenly cover the bottom of the dish.
• To build the enchiladas, put about 1/4 cup of the chicken mixture into the center of a tortilla and roll it up placing it seem side down in the bottom of the baking dish. Continue this method with the rest of the tortillas and chicken mixture, arranging the rolled tortillas so that there are two rows of five.  Pour the remaining 2 cups of green chile sauce evenly over the top of the tortillas.  Top with the Monterey jack cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly on top.
• Serve warm with extra green chile sauce on the side.  Garnish with avocado, onions, Cotija and cilantro.
• For the Green Chile Sauce:
• In the base of a blender add onion, garlic, green chiles, tomatillos, warm chicken stock and salt.  With the blender on a low speed, begin to puree the sauce, increasing the speed until smooth.  Store in an airtight container in the refrigerator for up to a week.
  
  Tips:
  - Use any leftover meats, beans or vegetables as a filling to replace the chicken.
  - Make a week ahead of time and freeze. Allow to thaw and come to room temperature before topping with cheese and baking off. Or make the day before and refrigerate before topping with cheese and baking off.