Instruction:
Sauce:
Preheat the oven to 450 degrees. Line a baking sheet with tinfoil, lay the tomatillos and jalapeños on the sheet, and the peeled garlic wrapped in foil. Drizzle everything with olive oil and sprinkle salt. Roast for 30 minutes while stirring halfway to prevent scorching. After baking, put everything in a blender (including sauces) and the rest of the sauce ingredients, then blend until it's smooth. You may add salt to your taste.
Filling:
In a large bowl, add about one-third of the sauce (about 2 cups) and the chicken. Stir in with about half of the cheese plus any other additional mix-ins you like.
Enchiladas Verdes:
Reduce the oven temperature to 400 degrees and grease a 9x13 baking dish. Place the filling on the tortillas, roll them up, and arrange them in the pan with the seam side down. Cover the rolls with another cup or two of the sauce and the remaining cheese. Bake for about 15 minutes. Top with cilantro or red onion, plus any other toppings you'd like to add (you weirdo.)
Enchiladas Verdes
By: Jesus Arambula
Ingredients:
For Tomatillo Sauce:
- 15 medium-sized tomatillos, with the husks, removed
- 3 jalapeño peppers, with ribs and seeds removed
- 4 garlic cloves, peeled
- ½ cup of cilantro
- 1 cup chicken broth
- Salt (to your taste)
For Enchiladas Verdes:
- 10 8-inch tortillas, either corn or flour works
- 12 ounces of shredded cheese
- 1 lb. of cooked chicken, shredded is preferred
- Additional mix-ins (optional) include mushrooms, beans, or spinach