Enchiladas Verdes

Ingredients

• 1 lb tomatillos, husked and rinsed
• 2 serrano peppers, stemmed
• 1 medium white onion, quartered
• 4 cloves garlic, peeled
• 1 cup fresh cilantro, packed, plus more for garnish
• 1 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 2 tbsp vegetable oil
• 3 cups cooked shredded chicken
• 8 oz Monterey Jack cheese, shredded, divided
• 1/2 cup Mexican crema or sour cream, plus more for serving
• 12 corn tortillas
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat oven to 400°F. Place tomatillos, serrano peppers, onion quarters, and garlic cloves on a rimmed baking sheet. Roast for 20 minutes until tomatillos are softened and slightly charred.
2. Transfer roasted vegetables to a blender along with cilantro, chicken broth, salt, and cumin. Blend until smooth, about 1 minute. Taste and adjust seasoning as needed.
3. Heat vegetable oil in a medium saucepan over medium heat. Carefully pour in the salsa verde and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
4. In a large bowl, combine shredded chicken with 1 cup of the salsa verde, half of the shredded Monterey Jack, and the Mexican crema. Mix until well combined.
5. Warm corn tortillas in a dry skillet or wrapped in damp paper towels in the microwave for 30 seconds to make them pliable.
6. Spread 1/2 cup of salsa verde on the bottom of a 9x13 inch baking dish. Fill each tortilla with approximately 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
7. Pour remaining salsa verde evenly over the rolled enchiladas, ensuring they are completely covered. Top with remaining shredded Monterey Jack cheese.
8. Bake uncovered at 400°F for 15-20 minutes until cheese is melted and edges are bubbling. Garnish with crumbled queso fresco, fresh cilantro, and drizzle with additional crema before serving.