Easy Green Chicken Enchiladas
Serving Size / Yield
- 9 tomatillos, husked and rinsed
- 1/2 medium onion
- 1 serrano chile
- 1 yellow chile
- 2 cloves garlic
- 1/2 C. fresh cilantro leaves, packed loosely
- salt and pepper
- 1/4 C. oil
- 6 (6-in.) corn tortillas
- 2 rotisserie chicken breasts, skinned and shredded
- 1/2 C. sour cream
- 1 C. shredded Monterey Jack cheese
Preheat the oven to 350 degrees. In a saucepan, put the tomatillos, onion, serrano, yellow chile, and 3/4 C. water. Bring to a boil, cover, and continue to boil until the tomatillos turn olive-green in color, about 10 minutes. Transfer the tomatillos, onion, and chiles to a blender and add the garlic and cilantro. Blend until smooth. Season to taste with salt and pepper.
Heat the oil in a skillet and fry the tortillas until golden but still pliable, about 10 seconds per side. Drain on paper towels. Put the drained tortillas on a work surface and divide the chicken among them. Roll up each tortilla like a cigar.
In the bottom of a 9x13 baking dish, spread 1/3 C. of the sauce mixture. Arrange the rolled up tortillas in the sauce seam side down in a single layer. Pour the remaining sauce over the enchiladas.
Drizzle with the sour cream and sprinkle with cheese. Bake for 30 minutes and serve immediately.