Chicken Enchiladas Verdes

Ingredients

• 1 1/2 lbtomatillos, husked and rinsed
• 1jalapeño, halved and seeded
• 1/2white onion, quartered
• 2 clovesgarlic
• 1/2 cupfresh cilantro, plus more for garnish
• 1 cupchicken broth
• 1 tspsalt, plus more to taste
• 3 cupscooked, shredded chicken
• 2 tbspvegetable oil
• 12corn tortillas
• 2 cupsshredded Monterey Jack cheese, divided
• 1/2 cupsour cream, for serving
• 1/4red onion, thinly sliced, for garnish

Nutrition / serving

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Method

1. 1

   Preheat the broiler. Arrange tomatillos, jalapeño, onion, and garlic on a baking sheet and broil 6-8 minutes, turning once, until charred and softened.

   ⏱Start 6:00
2. 2

   Transfer roasted vegetables to a blender with cilantro, chicken broth, and salt. Blend until smooth; this is your enchilada verde sauce.

3. 3

   Pour the sauce into a saucepan and simmer over medium-low heat 10 minutes to deepen the flavor. Taste and adjust salt.

   ⏱Start 10:00
4. 4

   Preheat oven to 375°F. In a bowl, toss shredded chicken with 1 cup of the salsa verde and 1 cup of the shredded cheese.

5. 5

   Warm vegetable oil in a small skillet and briefly dip each tortilla for a few seconds per side to soften and prevent cracking; drain on paper towels.

6. 6

   Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish. Fill each tortilla with a spoonful of the chicken mixture, roll tightly, and place seam-side down in the dish.

7. 7

   Pour remaining sauce over the enchiladas and sprinkle with remaining 1 cup cheese.

8. 8

   Bake 20-25 minutes, until bubbly and the cheese is melted and lightly golden.

   ⏱Start 20:00
9. 9

   Garnish with cilantro, red onion, and a drizzle of sour cream before serving.