Name: Green Chicken Enchiladas
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 1 pound fresh tomatillos, husks and stems removed, coarsely chopped; 3 jalapeños, halved, seeded, and coarsely chopped; Juice of 1 lime; 1/2 cup packed fresh cilantro leaves and stems, plus more for garnish; Kosher salt and freshly ground black pepper; Pinch sugar; Nonstick cooking spray, for the baking dish; 1 tablespoon olive oil; 1 yellow onion, finely chopped; 2 cloves garlic, minced; 2 teaspoons ground cumin; 3 cups skinned and shredded rotisserie chicken; 2 cups crumbled queso fresco, plus more for garnish; One 8-ounce carton sour cream; 3 to 4 cups shredded Monterey Jack cheese; 10 soft taco-size flour tortillas; Chopped red onion for garnish, optional

Directions

Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Green Chicken Enchiladas

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