Mexican Enchiladas Verdes with Chicken

Ingredients

• 2 cups shredded cooked chicken
• 8 pieces corn tortillas, warmed
• 1 cup Monterey Jack cheese, shredded
• 1 cup sour cream
• 1 cup chopped cilantro

• 1 pound tomatillos, husked and rinsed
• 2 pieces jalapeño peppers, stemmed and seeded
• 1 cup white onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt

Method

1. 01
   Preheat your oven to 350°F (175°C).
2. 02
   To make the green sauce, boil tomatillos and jalapeños in a pot of water until soft, about 10 minutes. Drain and let cool slightly.
3. 03
   In a blender, combine tomatillos, jalapeños, onion, garlic, and chicken broth. Blend until smooth.
4. 04
   Heat olive oil in a pan over medium heat. Pour in the blended sauce and cook for about 5 minutes, stirring occasionally. Season with salt.
5. 05
   In a large bowl, mix shredded chicken with 1/4 cup of the green sauce.
6. 06
   Fill each tortilla with about 1/4 cup of the chicken mixture, roll up, and place seam-side down in a greased baking dish.
7. 07
   Pour the remaining green sauce over the tortillas, ensuring they are fully covered.
8. 08
   Sprinkle cheese on top and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9. 09
   Remove from the oven and let cool slightly before serving. Garnish with sour cream and cilantro.