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Stacked Chicken Enchiladas Verdes

Lauren Keating
  • 2018 minutes
  • Serves 12

INGREDIENTS

6

boneless, skinless chicken thighs (about 1.5 pounds)

1 tbsp

salt

6

tomatillos, husks removed and quartered

1

onion, quartered

2

garlic cloves, minced

1

jalapeno pepper, quartered

1/2 cup

cilantro

1 1/2 tbsp

white vinegar

1 tsp

sugar

1

lime, juiced

16

white corn tortillas

8 oz

Monterey Jack cheese, shredded

1

/s small red onion, diced

1/2 cup

cilantro, chopped

2 oz

feta, crumbled