Simple Enchiladas Verdes

• servings: 6 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

15 medium-sized tomatillos, husks removed

3 jalapeño peppers, ribs and seeds removed

4 cloves garlic, peeled

1/2 cup fresh packed cilantro

1 cup chicken broth

1/2 cup sour cream

salt to taste

10 or so 8-inch tortillas – corn or flour will work

12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites

1 lb. cooked chicken, shredded

Directions

Make the Sauce

Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.

Make the Filling:

In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.

Make the Enchiladas Verdes

Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.

Nutrition

• Calories: 459
• Total Fat: 17.8 g
• Saturated Fat: 7.6 g
• Trans Fat: 0.4 g
• Cholesterol: 80.6 mg
• Sodium: 921.6 mg
• Total Carbohydrate: 40.8 g
• Dietary Fiber: 1.4 g
• Total Sugars: 4.3 g
• Protein: 34.1 g