Enchiladas Verdes are so full of flavor made with tender juicy chicken, two types of cheese, and delicious homemade tomatillo sauce.
chicken, Enchiladas, enchiladas verdes, green enchilada sauce
small yellow onion
chipotle chili powder
boneless skinless chicken thigh meat
corn or flour tortillas*
Pepper Jack cheese
Monterrey Jack cheese
crumbled Cotija cheese
Mexican crema or sour cream
you can make tomatillo sauce ahead of time and store in the glass jar with a lid (or another food storage container) in the refrigerator. You can make the sauce up to 2 days ahead of time.
Preheat oven to 425° and line a large baking sheet with aluminum foil. Lightly grease the foil with some cooking spray.
Remove the husks and wash the tomatillos. Cut tomatillos and jalapenos in half and cut onion in fourths. (You can discard jalapeno seeds if you want your sauce to less spicy.)
Place tomatillos, onion, and jalapenos on the baking sheet, cut side up, and bake for 20-30 minutes depending on the size. Add garlic cloves about half way through the baking.
Once roasted, add everything (including the juices) into a food processor. Add in cilantro, lime juice, salt, chili powder, as well. Pulse until everything is well blended.
Preheat the oven to 425° and lightly grease a 9x13 baking dish.
Spread some tomatillo sauce over the bottom and place chicken thighs over the sauce. Season with some salt and add a little more sauce on top.
Bake chicken for 18-23 minutes, until completely done.
Take chicken out of the baking dish and shred it using two forks.
Mix in a couple tablespoons of tomatillo sauce into the shredded chicken.
Preheat oven to 350° and lightly grease a 9x13 baking dish. Spread half of the tomatillo sauce in the bottom of the baking dish.
Grate the cheeses on a large box grater.
Divide Pepper Jack cheese among 8 tortillas and then divide shredded chicken among the 8 tortillas.
Roll them up and place them seam down in the baking dish.
Spread remaining tomatillo sauce over the rolled enchiladas and top them all off with Monterrey Jack cheese.
Bake for 15-20 minutes, until hot throughout and cheese is all melted.
Top enchiladas off with your desired toppings and serve!
corn tortillas often come smaller than flour tortillas so you can use more of them if needed.
I found this recipe on willcookforsmiles.com