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Salsa Verde Chicken Enchiladas

Becky Hardin | The Cookie Rookie
  • 65 minutes
  • Serves 6

INGREDIENTS

2 lb

skinless (boneless chicken breasts or thighs (or 3 cups rotisserie chicken))

1

small onion (cut in half)

4 cloves

garlic (diced)

1 tbsp

kosher salt

1 lb

fresh tomatillos (husked, rinsed and cut into quarters (canned are okay to use))

1

small onion (peeled & chopped)

1

garlic clove (peeled and chopped)

2

serrano chiles (seeds removed, stemmed and chopped)

1/2 cup

fresh cilantro (rough chopped)

salt (to taste)

1/2 cup

canola oil

12

yellow or white corn tortillas

2 cups

shredded Mexican blend cheese

1 cup

sour cream (crème fraiche or Mexican crema)

1 cup

queso fresco or cotija cheese (crumbled)

1/2

medium sweet yellow onion (peeled and diced)

2

fresh tomatoes (diced)

1/4 cup

chopped fresh cilantro

Garnishes: chopped avocado (pico de gallo,)