Saturday, May 13, 2017

Chicken Enchiladas with Tomatillo Sauce

Sauce: 1 T olive oil 1 medium yellow onion 2 cloves garlic, smashed 1 t salt 2 lb tomatillos, husked 4 jalapeno chiles, halved and seeded 1 cup chicken broth 2 cups cilantro 1 cup heavy cream (coconut milk) Filling: 4 bone-in chicken breasts 1 T olive oil 1 medium red onion 3 medium zucchini 3 cups corn 1 cup cheese 3/4 t salt 1/4 t pepper 16 tortillas

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