I have been obsessed with tomatillo salsa lately. I always seem to have a jar lurking in our fridge. I took my usual white chicken enchilada recipe and adapted it to include the leftover tomatillo salsa I had. If I hadn't, I would have eaten my weight in chips and salsa. These enchiladas are super simple and come out perfectly. Miss F and I are huge fans, C isn't as enthusiastic. I can admit fully that I polished off the entire pan for lunch the next day. I just heated them up straight in the pan and ate them all. Oink oink.
12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)
Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.
In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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