Cook what you grow
Salsa Verde Chicken Enchiladas
Corn tortillas rolled around shredded chicken, smothered in a bright roasted-tomatillo salsa verde and melted cheese, the green enchilada classic.
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Ingredients
serves 4From the garden
- 1½ lb tomatillos, husked and rinsed of their sticky coating
- 2 jalapeños, stemmed · seed one for a milder sauce
- 1 medium white or yellow onion, quartered
- 3 cloves garlic, unpeeled
- ½ cup fresh cilantro, chopped, plus more for serving
From the pantry
- ½ cup chicken stock
- 1½ lb chicken breasts, poached and shredded · or use shredded rotisserie chicken
- 12 corn tortillas
- 2 cups shredded mozzarella · or Monterey Jack
- 2 tbsp vegetable oil
- ½ cup sour cream (optional) · for serving
- ½ tsp ground cumin
- salt · to taste