Recipe No. 17 · Mexican
Mexican
Free recipe
Chicken Enchiladas Verdes
Rolled corn tortillas filled with shredded chicken under a tangy roasted-tomatillo sauce.
In the kitchen
Ingredients
- 12 corn tortillas
- 3 cups shredded chicken
- 1 lb tomatillos
- 2 jalapenos
- 1 onion
- 2 cups Monterey Jack
- Sour cream
- Cilantro
Method
- 1 Roast the tomatillos, jalapenos, and onion, then blend into a smooth green sauce.
- 2 Warm the tortillas, fill with chicken, and roll snugly into a baking dish.
- 3 Pour the sauce over the top and blanket with cheese.
- 4 Bake at 375F for 20 minutes until bubbling, then finish with sour cream and cilantro.