Chicken Enchiladas Suizas
INGREDIENTS
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for the salsa verde:
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1-1/2 pounds tomatillos
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1 medium sweet onion, coarsely chopped
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4 garlic cloves
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2 jalapeños, seeded and coarsely chopped
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1 bunch cilantro
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1/4 cup mint leaves
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fine sea salt
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for the tortillas:
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canola oil
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2 roasted chicken breasts, shredded
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12 6-inch corn tortillas
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8 ounces Swiss or Monterey Jack cheese, shredded
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for serving:
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sour cream
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thinly sliced red onion
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cilantro leaves
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