Chicken Enchiladas Verdes

• servings: 6 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

For the verde sauce:

• 10-ish medium sized tomatillos

• One yellow onion, quartered

• 4 cloves garlic

• 1-2 jalapeños (how spicy you want it??). Can sub poblano for mild option

• OPTIONAL: one avocado for texture and to balance out the heat

• 1/2 cup full-fat sour cream

• 1/2 bunch cilantro (save rest for garnish)

• Juice of one lime

• Salt to taste

For the enchiladas:

• 10-12 flour tortillas (fajita/enchilada size)

• One rotisserie chicken (or roughly 1.5# chicken breast/thighs)

• 4 cups Monterey Jack cheese or Mexican cheese blend, plus more for topping

• 1 tbsp cumin

• 1 tbsp chili powder

• 1/2 tbsp paprika

Directions

1. Preheat oven to 375.

2. Shred rotisserie chicken or cook chicken with preferred method. Add spices and mix.

3. Heat up skillet on medium-high heat

4. Add peeled tomatillos, onion, jalapeños, and garlic to the skillet to char. Be careful not to fully burn the garlic cloves

5. In a blender or food processor, add charred ingredients, cilantro, juice of one lime, and avocado (if using). Blend until smooth. Add salt to taste.

6. Add blended verde sauce to a sauce pan and bring to a simmer. Let some of the water cook off before stirring in sour cream.

7. Add one cup of the verde sauce to the shredded chicken and toss.

8. Spread a small layer of sauce on the bottom of a 9x13 casserole dish.

9. Build the enchiladas. Add a healthy pinch of cheese and saucy chicken to each tortilla and roll, leaving each end open. Fit as many as you can in a single layer.

10. Top the enchiladas with a thick layer of sauce, cheese, and more sauce.

11. Bake for 20-25 minutes, or until cheese is melted and slightly browned.

12. Let cool for 5-10 minutes. Top with cilantro and any remaining sauce.