Rated 5.0 stars by 1 users
Entrees
Mexican
6-8 servings
30 minutes
30 minutes
1½ lbs. shredded chicken breast
2 Tbsp olive oil
1 lb. tomatillos
1 clove garlic, chopped
½ yellow onion, diced
½ green bell pepper, chopped
½ bunch cilantro
3 roasted hot Hatch peppers, diced
2 cups chicken broth
1 cup sour cream
½ cup heavy cream
Salt and pepper, to taste
16 corn tortillas
2 cups shredded jack cheese
1 cup salad oil (for softening tortillas)
Heat olive oil in a saucepan over medium heat. Sauté tomatillos, garlic, onion, bell pepper, cilantro, and Hatch peppers.
Add chicken broth and simmer until vegetables are tender.
Blend the mixture until smooth and return to saucepan. Simmer 5 minutes, then stir in heavy cream. Add sour cream and season with salt and pepper.
In a separate pan, heat salad oil and lightly soften tortillas one at a time.
Fill tortillas with shredded chicken and roll. Place in a baking dish, seam side down.
Top with Hatch cream sauce and shredded cheese.
Bake at 350°F for 10 minutes, or until cheese is melted and dish is heated through.
Leave a comment