Chicken Enchiladas Verdes

Sauce

• 1 lb tomatillos husked
• 1/2 white onion roughly chopped
• 2 cloves garlic
• 1 jalapeño stemmed
• 1/2 cup cilantro leaves and tender stems
• 1 tbsp oil
• to taste salt

Filling

• 3 cups cooked chicken shredded
• 8 corn tortillas

Garnish

• 1/4 cup Mexican crema (optional)
• to taste cilantro chopped (optional)

1. Simmer the salsa vegetables

   Add tomatillos, onion, garlic, and jalapeño to a saucepan with enough water to cover. Simmer until the tomatillos turn olive green and soft, about 10 minutes. Drain.

2. Blend

   Blend the drained vegetables with cilantro, oil, and salt until smooth. Taste and adjust salt.

   
3. Warm the tortillas

   Heat a skillet over medium and warm each tortilla until flexible.

4. Fill and roll

   Spread a spoonful of salsa in a baking dish. Fill each tortilla with shredded chicken, roll, and nestle seam-side down.

5. Sauce and heat

   Cover with the remaining salsa. Bake at 375°F (190°C) for 10–12 minutes, just until hot.

6. Finish

   Top with crema and chopped cilantro if using. Serve immediately.