Tangy Tomatillo Chicken Enchiladas

Makes 16 enchiladas
Ingredients:

1 Jar TXG Tangy Tomatillo Salsa
2 Cans Chicken broth
2 T. Chicken boullion
1 Cup Steamed Spinach (drained and chopped)
4 Boneless, skinless chicken breasts
1 Small yellow or white onion(chopped)
1 t. Cumin
3 t. Chopped cilantro
1 Package corn tortillas
3 Cups Monterrey Jack Cheese
1/2 Cup Cilantro
1/2 Cup vegetable oil for tortillas

Garnish:

Sour cream
Cilantro
Green Onion

For the tomatillo sauce mixture:
Combine a jar of Texas Gourmet Tangy Tomatillo Salsa, Chicken broth and chicken bouillion. In a sauce pot bring to a boil for 4 minutes, then reduce and simmer for 10 minutes. Remove from heat, let cool then put in blender, or food processor, and blend together.

Chicken Mix:
Saute chicken with chopped onion until browned. Cool and shred chicken. Mix the chicken, onions, chopped spinach, cumin, 1 tspn cilantro, 1 cup tomatillo sauce mixture, and 1 cup cheese. Set aside.

Heat oil in skillet to high. With tongs, place one tortilla at a time in hot oil for 3-5 seconds per side until soft. Drain on paper towel.

Preheat oven to 350 degrees. In a greased 9x13 pan, spread 3/4 cup tomatillo sauce. Fill each tortilla with 2 tspn chicken mix. Roll tightly. Place seam side down in baking dish. Put remaining sauce mix over the enchiladas, covering completely. Sprinkle on remaining cheese. Bake 25-30 minutes until heated through and cheese is bubbly. Garnish with chopped cilantro and green onion. Serve with a dollop of sour cream.

Bon appetit,

Bryan F. Slaven
The Texas Gourmet