Zesty Chicken Enchiladas

This is a great recipe ... already got an A+ from Dallin, Dave, Grace and Garrett.

hands on time: 35 min.
total time: 55 min.
serves 4

If you can't find Tamatillos ( Walmart lady told me they have them in other Walmart areas..but not Herriman yet.) But you can use a 16-0z bottle of green chili salsa with one cup of cream.

1 tablespoon canola oil
1 pound tomatillos ( papery skins removed), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
salt and pepper
1 cup heavy cream
1 Two to 2 and one half pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cup grated Monterey Jack Cheese ( I add a bit more)
8-6 inch corn tortillas
Pico de Gallo sauce, or salsa of your choice

* Heat oven to 400 F. Heat the oil in a large skillet over med-high heat. Add the tomatillos, onion, poplano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes. Transfer to a food processor, add the cream and puree.\

* In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup to the tomatillo sauce and 1/2 teaspoon salt and pepper.

*Warm the tortillas. Spread one cup of the tomatillo sauce in a 9x13 inch baking dish. I cover the tortilla on both sides with the sauce, add the chicken mixture, roll the tortilla and place in pan seam side down.

* Top the remaining sauce and add cheese. Bake until beginning to brown, 10 to 15 minutes.
We served this with limes, guacamole, sour cream and Pico de Gallo.

Mild but YUMMY... I found this in Real Simple Magazine.