It's time to announce the winner of the Simply Bishop's cookbook. The randomly selected winner is commenter #10 Millertime Productions! Congratulations! I'll be mailing the book tomorrow.
A couple of weeks ago I saw something very interesting on a blog. They were enchiladas, but they were missing the typical red or green sauce covering them. It was a novel idea to me. I mean, the man I married likes to enchilada-size his burritos by topping them with sauce and cheese.
I figured the best way to get these to earn Mr. Enchilada-everything's seal of approval was to create an "inside" sauce. A super creamy filling that spills out with every bite, making sure you don't miss anything on top.
I started with a verde version - giving the tomatoes a little break. But I promise you won't miss them. And if you do, well it's easy enough to sub in your own fresh tomatoes for the tomatillos. Especially because we're getting ever closer to gorgeous tomato season. During which time I guarantee you'll be seeing a red version on our table from time to time!
Sauceless Chicken Enchiladas
1/4 cup canola oil
1 cup cooked chicken, shredded
1/2 lb Monterey Jack, shredded
1 1/2 Tbsp heavy cream
1/4 cup chopped scallions
3/4 cup chopped tomatillos
1/2 cup cilantro, chopped
1 can of chopped green chilies
3/4 cup sour cream
- Preheat oven to 375. Heat oil in a skillet. Heat tortillas in oil, turning over so it softens. Set tortillas to side.
- Spray a baking dish with cooking spray.
- Chop the tomatillos and combine with cilantro and chilies. Run through the food processor on pulse setting once, so it's nice and chunky.
- Stir in the sour cream, chicken, cheese, heavy cream and scallions.
- Divide this filling between the tortillas and roll up. Set the rolled tortillas in the baking dish and cover with foil. Bake 30 minutes.