Green Enchiladas

Recipe Type Food
Servings 8
Preparation Time Under 30 min
Total Time Under 1 Hour

The Green Enchiladas are a fantastic features chicken breast, fresh jalapeño, and shredded monterey jack or queso blanco. Served with a decorative drizzle of sour cream.

Ingredients Directions

Ingredients

3 cups tomatillos

1 tbsp epazote*

1 garlic clove

1/4 cup white onion

1/2 tsp cumin

1 1/2 lb chicken breast, cooked, shredded, stored in broth

1/2 cup onion, diced

4 oz fresh jalapeño, diced

12 - 14 small white corn tortillas

8 oz cheese (Monterey Jack or Queso Blanco), shredded

Salt and pepper to taste

Sour cream

Directions

1. In a blender, mix tomatillos, epazote, garlic, white onion, salt and pepper.

2. Blend until smooth.

3. If it is too thick, add a splash of chicken broth.

4. Pour 2 tablespoons of green sauce into the bottom of a 13 x 9 glass baking dish.

5. In a large bowl, mix shredded chicken, jalapeño, onion, 1/2 cup shredded cheese and 2 tablespoons of green sauce.

6. Spoon chicken mixture evenly onto corn tortillas and roll up.

7. Place tortillas side-by-side in the baking dish, touching each other (but not on top of each other), fitting in as many tortillas as you can.

8. Pour remaining enchilada sauce over rolled tortillas.

9. Sprinkle remaining shredded cheese over sauce and cover with foil.

10. Bake in an oven preheated to 350°F for 40 minutes.

11. Remove from oven, allow 10 minutes at room temperature to rest before serving.

12. Drizzle decoratively with sour cream.