Paula Deen's Chicken EnchiladasPosted: November 8, 2007
I have made these several times, and now I have it down to a science. Everyone that eats them loves them and I’ve given out the recipe several times – it’s from an old Paula Deen magazine. I wish she thought it was good enough to put on her show(s)!
Chicken Enchiladas with Tomatillo Cream Sauce
Makes 24 enchiladas
3 cups chopped cooked chicken
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container sour cream
1 (8 oz) pkg. Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce (recipe follows)
1 (8 oz) pkg. Colby and Monterey Jack cheese blend, shredded (I actually used 2 pkgs. BAD BAD HEATHER.)
Sliced green onions (optional, which means I didn’t use them)
Preheat oven to 350F. Lightly grease two 13x9x2-inch baking dishes.
In a large bowl, combine chicken and next 8 ingredients. Spoon 2 Tbsp. of chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.
Spoon Tomatillo Cream Sauce evenly over enchiladas.
Sprinkle with shredded cheese. Bake 35-40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.
Tomatillo Cream Sauce
Makes 5 cups
1 (28 oz) can tomatillos, drained (I couldn’t find canned tomatillos, so I bought 8 fresh ones and peeled them instead. I’m sure it tastes better fresh anyway!)
1 (14.5 oz) can chicken broth
1 (4 oz) can chopped green chilies
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream
In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat.
Pour mixture into container of an electric blender or food processor. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.