Description

If your family hasn't tried tomatillos yet, this crowd-pleasing casserole is a great way to introduce the green fruit. Don't let the papery husks intimidate you -- they're easy to remove (a fun job for kids). Pressed for time? The sauce for this dish can

Ingredients

• FOR THE SAUCE:
• 2 pounds tomatillos
• 1 tablespoon vegetable oil
• 1 cup chopped white onion
• 1/3 cup chopped cilantro, lightly packed
• 1 (4-ounce) can diced green chilies, drained
• 1 teaspoon ground cumin
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups chicken broth
• 1/2 cup whipping cream
• FOR THE ENCHILADAS:
• 12 (6-inch) corn tortillas
• 2 tablespoons vegetable oil
• 3 cups shredded cooked chicken
• 1 1/2 cups grated Cheddar
• 1 1/2 cups grated Monterey Jack
• 1/2 cup finely chopped onion

Steps

1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.