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Cheesy Chicken Enchiladas Verde
- 2 lbs medium-sized tomatillos, about 13-15
- ½ onion, cut into quarters
- 3 cloves garlic
- ½ serrano chile
- ½ bunch cilantro, washed
- 1 tsp salt
- ½ cup water or broth
- 2 cups shredded chicken
- 8-10 6”-8” corn tortillas
- 1 cup shredded mozzarella, Monterrey jack or Oaxaca cheese
- Preheat the oven to 400°F.
- To make the salsa verde, wash and husk the tomatillos and place in a medium pot. Add the quartered onion, garlic cloves, and serrano pepper. Add enough water to cover the veggies by one inch. Bring to a boil, then reduce heat to medium until the tomatillos change color from a bright green to an opaque army green (about 6-8 minutes). Drain immediately and transfer the cooked veggies to the blender. Add cilantro, 1 teaspoon of salt and ½ cup water or broth. Blend until smooth and adjust the seasoning if needed.
- Place the shredded chicken in a small bowl and pour ⅓ of the sauce on top. Mix until well incorporated and sprinkle with some salt.
- To assemble, pour ⅓ of the sauce in the bottom of a 9x13 oven-safe baking dish. Warm the tortillas for a few seconds in a dry pan to make them pliable. Add 1-2 tablespoons of filling to a single tortilla, roll tightly, and place it in the prepared baking dish. Complete the remaining tortillas, placing them side by side in the dish. Pour the rest of the sauce evenly over the enchiladas, sprinkle with cheese, and cover the enchiladas with foil. Bake for 10 minutes, then switch to broil and cook for 3-5 minutes. Watch them closely as they tend to burn quickly. Remove from oven when golden brown and bubbly.