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Export 10 ingredients for grocery delivery
Step 1
Make the tomatillo sauce
Step 2
Preheat an oven to 400°F.
Step 3
In a large fry pan over medium heat, warm 1 Tbs. of the oil. Add the onion and sauté until softened, about 5 minutes. Add the garlic and chili and sauté until the garlic is fragrant, about 1 minute. Transfer to a food processor, add the tomatillos and cilantro, and process until pureed.
Step 4
Return the pan to medium heat, add the remaining 1 Tbs. oil and then the tomatillo sauce. Bring to a boil and cook briskly until the sauce reduces slightly, about 5 minutes. Set aside.
Step 5
Assemble the enchiladas
Step 6
In a nonstick fry pan over medium heat, sauté the chicken just until warm, about 3 minutes.
Step 7
Lightly oil a 9-by-13-inch baking dish. Spoon 1/2 cup of the tomatillo sauce into the dish. Line the dish with 5 of the tortillas in an even layer, tearing them as needed to fit. Sprinkle with half of the chicken and 3/4 cup of the cheese, then spread with one-third of the remaining sauce. Repeat with 5 more tortillas, the remaining chicken, 3/4 cup of the cheese and half of the remaining sauce. Finish with the remaining tortillas, sauce and cheese. Pour the cream evenly over the top.
Step 8
Bake the enchiladas
Step 9
Bake until the cheese melts and starts to brown, and the sauce is bubbling around the edges, about 20 minutes. Let stand for 5 minutes, then serve. Serves 6.
Step 10
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).
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