Tomatillo Enchilada Sauce (recipe below)
12 corn tortillas (either warmed in microwave or softened in oil)
4 chicken breast cooked and shredded (or a rotisserie chicken)
8 oz cream cheese
2 C grated jack or pepper jack cheese
Visually separate chicken in half and in half again, that amount should fill 3 enchiladas....I seem to do it different every time.
Place 1/2 C enchilada sauce on the bottom of a 9x13 pan. Spread 1-2 T cream cheese on a tortilla, place chicken on top and sprinkle with cheese. Roll up and place seam side down in pan. Continue using all of the tortillas. Top with enough enchilada sauce to cover enchiladas, but not drowned them. Use remaining cheese to sprinkle on top of enchilada sauce. Bake at 350 for 30 minutes or until warm and bubbly.
When serving, top with sliced radishes.
Tomatillo Enchilada Sauce
2 lb tomatillos, peeled and washed
1 large onion, chopped
1 jalapeno, chopped
8 C water
1/2 C cilantro, finely chopped (or add it in the last few seconds of blending)
1 1/2 T chicken base
1/4 C cornstarch dissolved in cold water
Boil tomatillos, onion, jalapeno in the water for 20-30 minutes. Take out solids with a slotted spoon and blend. Add back to water. Add the chicken base and the cilantro. Bring back to a boil and add cornstarch. Let boil down until desired consistency. (Usually 20 more minutes or so.)
**Usually, I have 2-3 C left over, so probably enough for 2 pans of enchiladas, but I usually keep it in the fridge for a week and make another variation or a smothered burrito.
**Our neighbor Howie Nelson shared some great recipes he created from a restaurant he had a few years ago. His quantities were huge, so I cut it down and made some adjustments. Then our other neighbor Nena Maw told me how Howie told her to make a simple enchilada with cream cheese and radishes. This is what I came up with after listening to her description. My kids love them, but only Hans and I appreciate the radishes....it takes them to a different level!