Wednesday, September 8, 2010

Tomatillo Chicken Enchirritos

Another creation from not being able to find exactly what I want!!
Not quite enchiladas, not quite burritos.... Enchirritos!!

2 chicken breasts, cooked, cooled and shredded(preferably boiled with a few onion bullion cubes)
1 cup cooked rice(preferably cooked with a few garlic bullion cubes)
1-15 oz can black beans drained and rinsed
salt to taste
1/4 cup fresh cilantro, chopped
1 tsp chili powder
3 stalks green onions, chopped


10 tomatillos
2 jalapenos
1-2 tsp lemon juice
2 cloves of garlic

10 tortillas( we prefer whole wheat, and homemade if you have the time!)
Monterrey jack cheese(pepper jack for a spicier KICK!)

Combine filling ingredients in a bowl (if you did not have the bullion cubes add about 1/2-1 tsp each onion powder and garlic powder, to taste)

Husk Tomatillos and cut out the small stem core
remove stem (and seeds/membrane for less spice) from jalapeƱos
boil them all until the tomatillos turn yellowish and start to split
Place then in a food processor wit garlic and lemon juice and process until smooth

Mix 1/2 cup of the sauce into the filling ingredients and refrigerate for at least an hour

 Place about 1/2 cup filling onto a tortilla

 Add sprinkle of cheese(how ever much you please)

 roll it up( I fold the ends in to make it less messy)

Place in a lightly greased 9 x 13 pan seam side down

Repeat until you have completed all 10. 

Top with remaining tomatillo sauce and more cheese.

Cover with foil and bake in a preheated 350 degree oven for 30 minutes, remove foil and cook 10-15 minutes more.

Remove from oven and allow to stand 10 minutes

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