Ingredients

The following ingredients have 12 Servings
  • 4 large Boneless, Skinless Chicken Breasts, cooked and shredded (I like to use Crock Pot Mexican Chicken)
  • 1 can Black Beans, drained and rinsed
  • 5 ounces Baby Spinach, chopped
  • Salt and Pepper, to taste
  • 8 ounces Monterrey Jack Cheese, grated
  • 24 Corn Tortillas
  • Canola or Vegetable Oil for frying (if you fry instead of steam the tortillas)
  • 6 large Tomatillos (about 1 1/4 pounds), husks removed and cut in half
  • 1 - 2 Jalapenos, cut in half with stems and seeds discarded
  • 1 Yellow Onion, quartered
  • 1/4 cup Cilantro Leaves, packed
  • 2 cloves Garlic
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons Butter
  • 1 clove Garlic
  • 1/4 cup All-Purpose Flour
  • 1 1/2 cup Chicken Broth
  • 3/4 cup Sour Cream
  • 1/4 - 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper

Instruction

  • Place tomatillos in a medium sized sauce pan.
  • Cover with hot water and bring to a boil. Simmer for 5 minutes.
  • Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.
  • Process until smooth.
  • Test for heat and add the remaining half of the jalapeno if desired. Set aside.
  • Melt the butter in a skillet over medium high heat.
  • Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
  • Slowly whisk the broth into the flour mixture.
  • Stir in the sour cream, whisking if necessary to remove any lumps.
  • Simmer until sauce is thickened.
  • Season with salt and pepper. Set aside.
  • Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.
  • Preheat oven to 375 degrees F.
  • Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.
  • Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.
  • Add the beans and carefully stir in so as not to mash up the beans.
  • One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.
  • Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.
  • Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.
  • Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.