Green Chile Chicken Enchiladas

A friend of mine recently had a baby.  I wanted to take her and her husband something they could enjoy without any fuss, and something they could freeze if they didn’t get to it (hopefully because they got a lot of other great food from friends and family).  I recently got 2 bushels of roasted Hatch green chiles and have been trying to come up with different ways to use them.  From these needs, this recipe was born!

Sauce:
12 tomatillos, sliced in half
12 roasted Hatch green chiles, peeled and chopped
1 T. olive oil
1 large leek, chopped (onion would work as well, this is just what I had in the garden)
2 cloves garlic, minced
2 tsp. cumin
1 tsp. sugar
2 tsp. corn starch
4 tsp. water

Filling:
1 lb. chicken, cooked and shredded
6-8 flour tortillas
1 1/2 c. shredded mexican cheese

Turn on broiler.  Place tomatillos cut side down on a baking sheet.  Place under broiler until tops are charred (5-10 minutes).  Placed tomatillos and the juice from the pan into a food processor.  Pulse until mostly chopped. 

In a large sauce pan, heat olive oil over medium high heat.  Add leaks and saute for a few minutes.  Stir in garlic and saute and additional few minutes.  Stir in tomatillos, chiles. cumin and sugar.  Saute for 10-15 minutes until reduced.

In a small container, shake together corn starch and water.  Stir into pot of sauce.  Simmer another 10 minutes or so until thickened.

In a large bowl mix together chicken and 1/4 of the sauce.  Fill each tortilla with some of the filling and a sprinkle of cheese.  Roll and place in a large baking dish.  Top with remaining sauce and cheese.  Bake at 350 for 10-15 minutes.

Enjoy!

Find other great recipes at:
Tuesdays at the Table
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday