{Guest Post} Tomatillo Chicken Enchiladas
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You know when you read a blog and just click with the author so you keep going back? That is exactly what happened the first time I visited Love and Laundry. Today, Shatzi is here to share a great recipe for enchiladas with you!
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Hello Just Us Four readers! I’m Shatzi and I blog over at Love and Laundry! I’m so excited to be here! I just love Shannah’s blog. She doesn’t know this, but hers was one of the first blogs I really followed. I’ve gotten to know her a little better because we both contribute at Sugar Bee Crafts!
Before I get started, let me tell you a little bit about myself. I am a mom of three pretty great kiddos. The greatest, really. They are my whole life and I love every minute of being their mom. In my free time, I love to cook, craft, sew and pretend I’m good at decorating. I’m really not, though…but that’s another story for another day!
Since I love to cook, I thought I would share one of my favorite recipes. Tomatillo Chicken Enchiladas!
Tomatillos are one of those foods that I didn’t know about when I was younger. It wasn’t until I met one of my favorite people, who also happened to be a neighbor at the time, did I even know what a tomatillo even was! She grew them like weeds in her garden and made the most delicious salsa. Tomatillos are in the tomato family. They have a really wonderful citrus-y taste. And they are what make these enchiladas so special!
Ingredients:
- 3 C cooked, chopped chicken
- 2 cloves of garlic, crushed
- 1 16 oz jar of green (tomatillo) salsa
- 3/4 C sour cream
- 12 corn tortillas
- 3 C shredded Monterey Jack cheese
- 1/2 C fresh cilantro, chopped (for garnish)
Directions:Â
Preheat the oven to 450
Combine the salsa, sour cream and crushed garlic. In a separate bowl with the chicken, add 1/2 C of the salsa mixture. Microwave the tortillas to soften. Fill each tortilla with about 1/4 C of the chicken mixture. and place in a 9×13-inch baking dish.
Because corn tortillas are so hard to roll, I usually fold them in half and tuck the seam under the next tortilla. Like this:
After you have all of the tortillas in the pan, top all of the enchiladas with the remaining salsa/cream mixture and cheese.
Bake for about 40-45 minutes.
Thank you for letting me visit today, Shannah!
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Thanks so much for sharing that amazing recipe Shatzi. I can’t wait to give it a try.
