Nancy’s Enchiladas…Perfect for the Big Game

Photo Credit: Nancy Newcomer
Craving Mexican food? Here’s one of my best recipes that always comes out great. Perfect for dinner or a tailgate party. The secret is the homemade tomatillo sauce–it is SO good and really easy to make–in your blender! I roast my tomatillos, but if you’d like to save a step and put them in raw. I’ve done it both ways and it always comes out fab. Enjoy!
~Nancy Newcomer
Enchilada Ingredients:
1/2 med onion diced
3 cloves chopped
1 tsp cumin
1/4 c masa flour
2 cups chicken organic broth
2-3 lbs chopped grilled chicken breast
1/2 tsp Kosher salt
1/2 tsp ground black pepper
16-22 corn tortillas
2 cups grated jack cheese (omit if dairy free)
1/4 cup queso fresco cheese (omit if dairy if you are dairy free)
Home Made Tomatillo Sauce (see below)
Garnish with olives and cilantro
Tomatillo Sauce Ingredients: 
1.5 lbs tomatillos
4 garlic cloves
1 white onion
2 jalapenos
1.5 tsp cumin
1 tsp kosher flake salt
1/2 cup chopped cilantro
1/2 lime juice
Directions: 
Place Tomatillos, onion, jalapeno, garlic cloves, & onion on cookie sheet & broil for about 10-15 min turning 3 times. Keep checking -every broiler varies in heat.
Let ingredients cool and throw in the blender w/cilantro–blend until smooth. Fabulous Sauce and can also be used as salsa.  SHORT CUT: Do it with all RAW ingredients and the cooking comes when you bake the casserole–it’s great both ways.
Directions for the Enchilada Casserole:
Preheat over to 350. Sautee onions and garlic in large fry pan. Add cumin, masa flour, chicken broth, chopped grilled chicken, salt and pepper.  Mix together with spatula.  Grease large casserole pan. Take corn tortillas and roll a dollop or two of the chicken mixture and add a little jack cheese. Continue to roll enchiladas and place in pan until full. Pour homemade tomatillo sauce over all the enchiladas. Sprinkle with remaining cheeses. Cover with foil and place in oven. At the 30 minute mark, remove foil and bake for another 20-30 minutes until done. Garnish with olives and cilantro.
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