Tuesday, March 30, 2010

Chicken Enchiladas and Tomatillo Salsa

I've been looking for a good chicken enchilada recipe and hadn't been able to find one that I was really excited about. Then my sister had this recipe that was super good. I also really like this recipe for tomatillo salsa that I got from our last cooking group on Latin foods.

Red or Green Sauce Chicken Enchiladas

2 chicken breasts, cubed
2 Tb. butter
2 cans cream of chicken soup
1 can milk (from soup can)
1 can diced green chili
1 onion
shredded cheddar cheese
1 can green or red enchilada sauce

Saute chicken in butter. Add green chili and onion and cook till onion is tender. Add soup and milk. Warm tortillas. Layer tortillas, chicken and sauce in casserole pan. Bake for 30 min. at 350•.

Tomatillo Salsa

15 tomatillos, skins removed
2-4 serrano peppers
1 avocado
1/2 onion
1 clove garlic
handful of cilantro
1 lime, juiced
salt to taste

Boil tomatillos and peppers until soft (about 10 minutes). In the meantime, put rest of ingredients in blender. Add peeled tomatillos and peppers and blend until creamy. (Remove seeds and vein from serranos if you want a mild salsa, leave seeds in if you prefer hot salsa). Add more salt to taste if needed.

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