chicken enchiladas verdes

Ingredients

• Servings: 1
• 2 pounds tomatillos, husked and cut in half
• 2 bunches green onions, ends trimmed
• 5 jalapeno peppers, halved and seeded
• 4 cloves garlic, or more to taste
• 2 cups chopped fresh cilantro
• 1 cup chicken stock
• 1 lime, juiced
• 1 teaspoon salt, or more to taste
• 12 corn tortillas
• 4 cups cubed cooked chicken
• 4 cups shredded mozzarella cheese
• 1/2 cup crumbled queso fresco

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
• roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. remove from oven and increase oven temperature to 450 degrees f (230 degrees c)
• pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until a smooth salsa consistency is reached.
• place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. cover tortillas with 1/2 the chicken. top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. sprinkle crumbled queso fresco over the top.
• bake in the preheated oven until bubbling, about 25 minutes.