Recipes from Mexico :: Mexican Main Dishes Poultry
1/2 c. peanut oil
12 flour tortillas
3 c. shredded cooked chicken
1 lb. Monterey jack cheese, grated
1/4 c. heavy cream
1/2 c. finely chopped scallions
1 1/2 (one and one-half) c. chopped Mexican green tomatoes
or tomatillos verde, fresh or canned (drained)
1 c. chopped cilantro
1 (4 ounce) can peeled green chiles, drained and chopped
1 1/2 (one and one-half) c. sour cream
Heat oil in a skillet. Put each tortilla into the hot oil for a few seconds, turning it over so it softens. Stack the tortillas in a pan.
Preheat oven to 375 degrees fahrenheit. Oil a 13 x 9-in. baking dish.
Put some chicken, cheese, 1 tsp. of cream, a sprinkle and distribute of scallions and salt to taste down the center of each tortilla. Roll them loosely and set side by side in the baking dish with ends overlapping. Cover the dish snugly with foil and bake for 1/2 an hour, until cheese is melted and bubbly.
Meanwhile, prepare the sauce. Finely chop the tomatoes, cilantro and green chiles. These can be run through the food processor briefly so that the texture is in chunks instead of puréed. Stir in the sour cream until it is well blended. Remove the enchiladas from the oven and spoon a little of the green sauce over the top.
Serve remaining sauce with enchiladas.
