Subject: Chicken Tomatillo Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 09 2003 - 02:27:00 EDT
Tempting Southwestern flavors are sure to please, in a dish that's a
cinch to make! Supper time is easy, thanks to Campbell's(R).
Chicken Tomatillo Enchiladas
from Campbell's Kitchen
Prep Time: 25 min. - Cook Time: 40 min.
1 pkg. (8 oz.) cream cheese, softened
1 3/4 cups Pace(R) Picante Sauce
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
12 corn tortillas (6")
1 cup tomato puree
2 tbsp. chopped fresh cilantro
1/8 tsp. garlic powder OR 1 clove garlic, minced
1 can (about 11 oz.) tomatillos, drained and chopped
Directions:
STIR cream cheese until smooth. Stir in 3/4 cup picante sauce, chicken
and 1 cup Monterey Jack cheese.
WARM tortillas according to pkg. directions. Spoon about 1/4 cup
chicken mixture down center of each tortilla. Roll up and place
seam-side down in 3-qt. shallow baking dish.
MIX remaining picante sauce, tomato puree, cilantro, garlic and
tomatillos. Pour over enchiladas. Cover and bake at 350°F. for 35 min.
or until hot. Uncover. Top with remaining Monterey Jack cheese. Bake 5
min. or until cheese is melted. Serves 6.
For 2 cups chopped cooked chicken, in medium saucepan over medium heat,
in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs,
cubed, 5 min. or until chicken is no longer pink. Drain and chop chicken.
Kitchen Clip:
Tomatillos, a green fruit that looks like a small tomato, come from the
same botanical family as the tomato. Used extensively in Mexican
cooking, they give a bright, tart taste to many dishes. Stir into salsa
or guacamole, or use as part of a cooking sauce, as in these enchiladas.
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