Chicken Enchiladas with Roasted Tomatillo Salsa

These chicken enchiladas are so tasty, you won't even believe it! 

A few months ago, I was searching for a main dish that would go with the Margaritas I was making.  I found it while browsing on the Food Network's website.  It's one of Tyler Florence's recipes... its wonderful and easy to make.

See that nice little chicken there in the back?  The one that's already cooked?  I couldn't believe it, but the recipe actually called for a deli roasted chicken!  Normally, I prefer to make everything from scratch, *but* ... it is a work night, I was running behind... and the recipe called for it.  Can't beat that, right?

Click Here

for the recipe

I always pass by these in the grocery store and wonder what they are. Before I can process my thought to actually pick one up, or ask the produce clerk about them, one my kids is asking to have something, running off because they saw someone in the store they knew... etc.

Well... they are tomatillos.  Also called a "Mexican green tomato," it does look like a small green tomato with a papery husk in place of skin. It doesn't taste like a tomato though, it has a tart flavor all its own. These little beauties are what make the green sauces green!

You start by roasting all the vegetables for 15 minutes, then you throw them in the food processor with a little lime juice to make a salsa.

Next, cook the onion, garlic and spices down, add some flour and the chicken broth.  When it thickens, add in some of the salsa, cilantro and fold in the shredded chicken.

This is my version of an assembly line.  Dip the tortillas in the remaining salsa, add some of the chicken mixture and sprinkle with cheese. 

Roll them up like cigars, place them in a baking dish and bake at 350 degrees for 30 minutes.

I wish you could smell a picture, because these smelled incredible!  The sour cream really makes the dish though.

We ate these with Mexican rice and black refried beans.