Sunday, March 14, 2010
1 T Organic Canola Oil
1 lb tomatillos
1 poblano pepper, seeded and chopped
1 large white onion, chopped
4 cloves garlic
1 tsp Ground Cumin
1/2 tsp salt
1 C sour cream
1-2 lb shredded chicken (you can boil, grill, or bake this before shredding)
1 1/4 C grated Monterrey Jack Cheese
1 large can diced tomatoes, drained
8+ 6 inch corn tortillas
Heat oven to 400 degrees.
Heat oil in a large skillet over medium-high heat. Add the whole husked tomatillos, onion, poblano, garlic, cumin, and salt. Cook, stirring occasionally until vegetables are tender. Transfer to a Food Processor (this may have to be done in batches depending on the size of the processor). Add sour cream and puree.
In a large bowl, combine cooked shredded chicken, tomatoes, 1 C cheese, 1/4 tomatillo sauce and 1/2 tsp salt and pepper.
Warm tortillas over a skillet. Put some sauce on the bottom of a 9x13" baking dish. Roll chicken mixture in tortilla and place in dish, repeat until dish is full. Top with the remaining tomatillo sauce and cheese. Bake 15 minutes.