Directions

• Place the tomatillos, onions, jalapenos and garlic in two 15-in. x
• 10-in. x 1-in. baking pans. Drizzle with oil. Bake at 425° for
• 20-25 minutes or until tender and browned. Cool slightly.
• Transfer vegetables and cooking liquid to a food processor. Add the
• cilantro, lime juice, cumin and salt. Cover and pulse until chunky;
• set aside.
• For filling, in a large skillet, saute onion in oil until tender. Add
• garlic and cumin; cook and stir 1 minute longer. Stir in flour until
• blended; gradually add broth. Bring to a boil; cook and stir for 2
• minutes or until thickened. Remove from the heat. Stir in cilantro
• and 1 cup of the tomatillo mixture. Stir in chicken.
• To assemble, spread 1/4 cup tomatillo mixture into two greased 13-in.
• x 9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2
• cup chicken mixture down the center of each tortilla; sprinkle each
• with 2 tablespoons cheese. Roll up and place seam side down into
• baking dishes. Spoon remaining tomatillo mixture over enchiladas;
• sprinkle with cheese.
• Cover and freeze one dish for up to 3 months. Bake the second dish,
• uncovered, at 350° for 30-35 minutes or until bubbly. Garnish
• with sour cream, tomatoes and cilantro if desired.
• To use frozen enchiladas: Thaw in the refrigerator overnight. Remove
• from the refrigerator 30 minutes before baking. Cover and bake at
• 350° for 40-45 minutes or until bubbly. Yield: 2 dishes (10
• servings each).