Enchiladas Verdes

Ingredients

• •2 lbs tomatillos, husked and rinsed
• •2 jalapeños
• •1/2 white onion
• •1/4 cup fresh cilantro
• •3 cups shredded cooked chicken
• •8 corn tortillas
• •2 cups shredded Oaxaca or mozzarella cheese
• •1/2 cup Mexican crema or sour cream
• •2 cloves garlic
• •1 teaspoon salt
• •2 tablespoons vegetable oil

Directions

1. 1Roast tomatillos, jalapeños, half the onion, and garlic on a hot skillet for 8-10 minutes until charred, then blend with cilantro, crema, and salt until smooth.
2. 2Heat oil in a small pan and fry the salsa verde for 3 minutes, then set aside.
3. 3Mix shredded chicken with 1/2 cup of the green salsa and season with salt.
4. 4Warm tortillas in a dry skillet and dip each one briefly in the remaining warm salsa.
5. 5Fill each tortilla with chicken mixture and 2 tablespoons of cheese, roll tightly, and arrange seam-side down in a greased baking dish.
6. 6Pour remaining green salsa over the enchiladas and sprinkle with remaining cheese.
7. 7Bake at 350°F for 25 minutes until cheese is melted and bubbly.
8. 8Garnish with fresh cilantro and thinly sliced onion before serving.

💡 If the tomatillos taste especially tart, roasting them until lightly blistered rounds the salsa verde without adding extra sugar.

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