Chicken & Tomatillo Enchiladas

Delicious! But corn tortillas tend to get mushy in enchilada sauce unless they are lightly fried before filling, which defeats the purpose of this website. Fresh made are less crumbly than store bought. In fact, they are pretty much a completely different food. But steam-warming either kind gently (e.g., in the microwave, wrapped in a damp towel) helps with the breakage problem. Tomatillos are (IMO) delightfully tart; you either like them or you don't.

These were eye-rolling good, and the tomatillo sauce was superb--you could use it alone as a dip for corn chips when you want to impress people. If you wanted to save time, you could make the tomatillo sauce the night before, and you could use rotisserie chicken rather than the roasted chicken, although the roasted chicken was delicious. The roasted vegetables took about 30 minutes, and we put them under a low broil for a few minutes to finish browning them. Our biggest problem was that the corn tortillas didn't roll well, as they kept cracking. I don't know if that is the brand or just what happens; regardless, you couldn't tell they were broken after they were cooked. We added a dollop of sour cream, a bit of cilantro, and some slices of avocado to the top, so they looked really beautiful.

I had to do quite a bit of tweaking. Even though I roasted the tomatillos until they were done, they were still very sour. Transferred the sauce to a pot to simmer before adding the cilantro. Mixed in some chicken broth and simmered it down another half hour. Made a huge difference.

Made this for the family. Was pretty good!! definitely on the light side. I added goat cheese inside mine and I thought it was a nice touch.