Chef Michael Recipe: Tomatillo Salsa For Green Enchiladas
[Editor’s Note: Yummy! Tomatillo salsa, with its tanginess is one of my favorite salsas, check out this recipe from Chef Michael.]
Ingredients:
- 1 jar Michael Flores Tomatillo Salsa (regular or spicy)
- 8 ounces Daisy® sour cream
- Corn oil
- 1 rotisserie chicken, shredded
- ½ white onion, diced
- 2 cups grated jalapeño jack cheese
- 12 corn tortillas
Directions:
- Preheat your oven to 350oF.
- Mix together the Tomatillo Salsa and the sour cream and set aside.
- Pour about ¼-inch of corn oil into a sauté pan and heat it for 5-7 minutes over a medium-high fire.
- While the oil is heating combine the chicken, onion, and 1½ cups of the jalapeño jack cheese in a bowl; set aside.
- Using tongs, quickly dip the tortillas, one at a time, into the hot oil (the oil should slightly bubble when you do this). Make sure that each side has been coated. Drain and place on a plate. Continue until all of the tortillas are done.
- To assemble the enchiladas: Place a row of the chicken-cheese-onion mixture down the center of a tortilla that’s been dipped in the hot corn oil and tightly roll it. Place it in a baking dish and continue this process until all of the tortillas are used up.
- Pour the reserved TOMatillo-sour cream sauce over the enchiladas and sprinkle with the ½ cup cheese. Bake in a 350oF. oven for 25-35 minutes, until the cheese is melted and the enchiladas are heated thoroughly through.
