Tomatillo and Cilantro Shredded Chicken Enchiladas with Homemade Red Enchilada Sauce

We had intended to make tamales...bought the corn husks, the masa harina, the lard and the twine...

but as the minutes ticked away (drawing "dangerously" {insert eye roll here}  closer to my husband's Fantasy Football Draft) we went with Enchiladas instead.

I felt annoyed. Frustrated. Like a big, old quitter!

Until these came out of the oven....




So... as far as his team is concerned...we'll see. 

As far as these enchiladas are concerned...they're surely a WINNER!


RECIPE AND METHOD:

We poached a 3lb chicken, then removed its skin and shredded its meat. (A store bought Rotisserie or any leftover chicken would be perfect too!)

Next we made Tomatillo-Cilantro Sauce (recipe follows) and once thickened, added our chicken to the sauce and folded together until well incorporated.

Salt and Peppered to taste.

Filled flour tortillas with the Chicken in Tomatillo-Cilantro Sauce, rolled them up and placed tortillas in a pan seam side down.

Covered with shredded Cheddar and Monterey Jack Cheese.

Topped with Emeril's Homemade Easy Enchilada Sauce (but a store bought version would also be fine.)

Sprinkled with Mexican Cotija Cheese (because we had some).

Covered with aluminum foil and baked in a 375 degree oven for 25 minutes. 

Served with Sour Cream and NEVER LOOKED BACK!  TAMALE SHA-MALE!

Tomatillo-Cilantro Sauce
by Lourdes Castro, Simply Mexican - Epicurious October 2009

Ingredients:

8 tomatillos, husks removed, rinsed, and quartered
2 to 3 jalapeños, stemmed and halved
1 cup lightly packed fresh cilantro, tender stems and leaves
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
1 onion, chopped
Salt and black pepper

Directions:

Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.

Heat the oil in a sauté pan over medium heat.

When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.

Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed.