Description

Add this recipe to your rotation list of meals to make regularly. These enchiladas are amazing and very easy to make. This dish can also be made to be more like a lasagna or a casserole, which is even easier to prepare.

Ingredients

• Roasted Tomatillo Sauce:
• 15 medium-sized tomatillos, husks removed
• 3 jalapeno peppers, ribs and seeds removed
• 4 cloves garlic, peeled
• olive oil
• 1/2 c. fresh cilantro, packed
• 1 c. chicken stock/broth
• 1/2 c. sour cream
• salt, to taste
• Enchiladas Verdes:
• 10 - eight inch tortillas, corn or flour
• 12 oz. shredded Pepper Jack or Monterrey Jack cheese
• 1 lb. cooked chicken, shredded
• Optional mix-ins, like sautéed mushrooms, white beans, spinach
• Cotija or chopped red onion, for garnish, optional

Steps

1. Tomatillo Sauce:
2. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
3. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil; add to baking sheet. Drizzle all with a little olive oil; sprinkle with salt. Roast 30 minutes; stir after 15 minutes. Remove from oven.