Dinner
Enchiladas Verdes
Shredded chicken enchiladas drenched in a bright, tangy green tomatillo sauce and baked until bubbly. A weekend favourite.
270 min
6 servings
medium
Ingredients
- •700 g chicken breasts
- •500 g tomatillos, husked
- •2 poblano chiles
- •1 jalapeño
- •4 cloves garlic
- •1/2 cup fresh cilantro
- •12 corn tortillas
- •2 cups Monterey Jack, shredded
Instructions
- 1Char tomatillos, poblanos, jalapeño under the broiler until blistered, 8–10 min.
- 2Peel and seed poblanos. Blend all charred vegetables with garlic and cilantro.
- 3Slow-cook chicken with half the salsa on low 4 hours. Shred.
- 4Fill warmed tortillas with chicken and cheese. Roll, place seam-side down in a baking dish.
- 5Pour remaining salsa over, top with cheese. Bake at 375°F for 20–25 min.