From the kitchen of Kimber Bailey Scott

Tomatillo Sauce

Makes enough for one recipe of enchiladas

Saute until soft:

I T olive or vegetable oil

1 medium onion, chopped

3 cloves minced garlic

3/4 lb hulled & chopped tomatillos

(You can also used canned if desired)


1-3 jalapenos, seeded & chopped

2 t sugar

1 1/2 t salt

1/4 t cumin

Cook 10 minutes. Using a stick blender, puree until smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. 

Great to make ahead.

Chicken Enchilada Filling

Saute until chicken is cooked through completely:

1 lb chicken, boneless, skinless

2 t cumin

1 1/2 t paprika

1 t salt

2 T oil

1 medium onion, chopped

Remove from heat and when chicken is cool enough to handle, shred.

Mix in with the chicken/onion mixture:

1/2 C chopped cilantro

2 C shredded cheese

Set aside.

Assemble Enchiladas

Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, 

one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to 

a plate and repeat with the others. Spread approx 3/4 C tomatillo sauce in bottom of ungreased pan. 

Place approx 1/4 C chicken mixture in each tortilla while it is still hot/warm and roll. Place in pan. 

Repeat until done. Pour tomatillo sauce evenly over enchiladas. I did it down the middle of each row 

but you could spread it all over if desired. Sprinkle 1 1/2 to 2 C shredded cheese on top of enchiladas 

then sprinkle approx 1 t paprika over. Bake in preheated oven 400° for 15-20 minutes.

Serve with sour cream, shredded romaine lettuce, sliced avocado and slices of lime.

Makes 20 enchiladas.