Green Chicken Enchiladas

Name: Green Chicken Enchiladas
Yield: Makes 6 Servings
Ingredients: Heavy (double) cream, ½ cup (4 fl oz/125 ml); Canola oil, 3 tablespoons; Classic Roast Chicken or rotisserie chicken, 2½ cups (1 lb/500 g) coarsely chopped meat; Tomatillos, 2 cans (28 oz/875 g each), drained; Monterey jack cheese, 2 cups (8 oz/250 g) shredded; Corn tortillas, 15, day old; Garlic, 2 cloves, minced; Yellow onion, 1 large, chopped; Jalapeño chile, 1, seeded and minced; Fresh cilantro (fresh coriander), ¼ cup (⅓ oz/10 g) chopped

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canola oil, 3 tablespoons
Yellow onion, 1 large, chopped
Garlic,

Main course
Dinner
Gluten-free

Method

Make the tomatillo sauce

Preheat the oven to 400°F(200°C). In a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the onion and sau