Chicken-Filled Enchiladas with Tangy Tomatillo Sauce
- About 2¾ cups (1 recipe) Quick-Cooked Tomatillo Sauce
- 1 large (1¼-pound), whole chicken breast, cooked, skinned, boned and shredded
- ¼ cup Thick Cream or commercial sour cream
- 1 tablespoon finely chopped onion
- Salt, about ¼ teaspoon
- 12 corn tortillas, preferably store-bought
- ¼ cup vegetable oil, plus a little more if needed
- 1/3 cup (about 1½ ounces) Mexican queso anejo (see Notes) or other cheese like feta or mild Parmesan cheese
- 2 slices onion, broken into rings, for garnish
- Several radish slices or roses, for garnish
- Produce
- Onion (1 tablespoon)
- Onion (2 slices)
- Meat
- (1 1/4-pound), whole chicken breast, large whole (1)
- Cooking & Baking
- Salt (1/4 teaspoon)
- Vegetable oil (1/4 cup)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Cream or commercial sour cream, Thick (1/4 cup)
- Mexican queso anejo (1/3 cup)
- Beer, Wine & Liquor
- Radish slices or roses (3)
- Other
- About 2¾ cups (1 recipe) Quick-Cooked Tomatillo Sauce
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published September 4, 2011 (1 year ago).
7 people saved this recipe.
