Chicken Enchiladas Verdes
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
43
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 bunches
Green Onion (ends trimmed)4 cloves
Garlic (or more to taste)2 cups
Cilantro (chopped fresh)1 cup
Chicken Stock1 tsp
Salt (or more to taste)4 cups
Cooked Chicken (cubed)4 cups
Shredded Mozzarella Cheese1 cup
Queso Fresco (crumbled)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish
3
Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes
4
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
5
Cover and hold lid down; pulse a few times before leaving on to blend
6
Puree in batches until a smooth salsa consistency is reached
7
Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish
8
Cover tortillas with 1/2 the chicken
9
Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese
10
Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa
11
Sprinkle crumbled queso fresco over the top
12
Bake in the preheated oven until bubbling, about 25 minutes