Cook at home

Chicken Enchiladas Verdes

Corn tortillas rolled around shredded chicken and cheese, baked under a roasted tomatillo-jalapeno sauce.

Ingredients

• 1 lb tomatillo, husked and rinsed
• 2 jalapeno, stemmed
• 1/2 onion, quartered
• 3 clove garlic
• 1/2 cup fresh cilantro
• 1/2 tsp salt
• 1 1/4 lb chicken breast, boneless skinless
• 12 corn tortilla
• 1 tbsp vegetable oil
• 1 cup pepper jack, shredded
• 1/4 cup sour cream

Steps

1. Heat the broiler. Roast the tomatillos, jalapenos, onion and garlic on a sheet pan 5 to 6 minutes per side until blistered, then blend with the cilantro and salt into a sauce.
2. Simmer the chicken in water for 18 to 20 minutes until it reaches 165 F (74 C), then shred it and stir in 1/2 cup of the sauce.
3. Heat the oven to 375 F (190 C). Warm the tortillas in the oil in a skillet for 10 seconds per side so they roll without cracking.
4. Fill each tortilla with chicken, roll up and place seam-side down in a baking dish. Pour the remaining sauce over and sprinkle with the cheese.
5. Bake 18 to 20 minutes until bubbling. Serve with a spoonful of sour cream.