CHICKEN ENCHILADAS VERDES
"Delicious Chicken Verde Enchiladas..."
INGREDIENTS
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Salsa Verde
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2 pounds tomatillos, husked and rinsed (10-14, depending on the size) or 3 cups purchased tomatillo salsa or salsa verde
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1 medium white onion, peeled and cut into 8 wedges
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2-3 jalapeño peppers, stem end cut off. If you don't like a lot of heat, slice them in half lengthwise, and remove the seeds and white pith
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1 tablespoon olive oil
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1 cup roughly chopped cilantro leaves and tender stems (remove thick stems), plus more cilantro leaves for garnishing
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I tablespoon finely chopped garlic (2-3 large cloves)
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1/2 teaspoon kosher salt
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Enchiladas
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12 6-inch soft corn tortillas
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3 1/2 cups shredded cooked chicken (I used a rotisserie chicken) If you want to cook your own chicken for this, here's a good oven-roasted method. Or you can pan-sear 2 pounds of chicken breasts in a heavy skillet, over medium heat, with a little oil
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2 tablespoon sour cream, plus more for garnishing
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4 ounces Cotija cheese, grated
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6 ounces grated cheddar cheese
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Garnish
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1/2 small red onion, peeled, cut in half through the root and cut crosswise into very thin slices.
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Cilantro leaves
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Sour cream
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