Mmm, I love the green enchilada sauce, to me it is so much better than the red. I love the tart, tangy flavor of the tomatillos. If you are unfamiliar with tomatillos, check out a previous post I wrote Tomatillos 101. I don’t know why I don’t use them more often. I made this dish using a store bought rotisserie chicken to save me time and effort, a great weeknight cheat. These would also be great with any left over shredded meats like pork or beef.
1 lb fresh tomatillos, husks removed an quartered
1 Jalapeño pepper halved with seeds and membrane removed
1 onion peeled and cut into 1/8s
1 T olive oil
1 t chopped garlic
1 T fresh cilantro
1/2 t cumin
10 corn tortillas
4-5 c shredded or chopped chicken
1 c shredded Monterey jack cheese
Optional for garnish
1/2 c crumbled queso fresco cheese
Preheat the oven to 400 degrees, place tomatillos, onion and jalapeno pepper on a rimmed baking sheet, toss with oil. Bake for 15 min or until soft and blistered in areas.
Scrape mixture into a food processor or blender bowl, add garlic, cilantro, and cumin. Puree until almost smooth, I like a little bit of chunk in my sauce.
Add 2 T sauce to the bottom of a 9×11 baking pan. Then take a tortilla and spread a light coating of the sauce with a spoon or spatula on top, add chicken on top (about a 1/4 c) and roll up, place the tortilla seam side down in the baking pan. Continue with the remainder of the tortillas and chicken.
Top with remaining sauce and cheese ( you may want to reserve a small amount of the sauce to top finished enchiladas with.
Bake for 20 minutes at 350 degrees.
Let cool for 5 minutes, then use a spatula to serve. Top with any remaining sauce, onion, queso fresco, chopped cilantro and sour cream.