Chicken Enchiladas Verdes
Description
Roast tomatillos, garlic, green onion, and jalapenos to make a salsa verde, then layer with corn tortillas, chicken, and mozzarella cheese for this delicious chicken enchilada verdes recipe.
Ingredients
•
2 pounds tomatillos, husked and cut in half
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2 bunches green onions, ends trimmed
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5 jalapeno peppers, halved and seeded
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4 cloves garlic, or more to taste
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2 cups chopped fresh cilantro
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1 cup chicken stock
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1 lime, juiced
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1 teaspoon salt, or more to taste
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12 corn tortillas
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4 cups cubed cooked chicken
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4 cups shredded mozzarella cheese
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1/2 cup crumbled queso fresco
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. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
4
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.
5
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.
6
Bake in the preheated oven until bubbling, about 25 minutes.