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Chicken Enchiladas Verdes with Roasted Tomatillo Salsa

Panning The Globe
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Cilantro

1

Cilantro, leaves

2

Jalapeno peppers

1/2

Red onion, small

2

lbs Tomatillos

1

White onion, medium

1

Salsa verde

1/2 tsp

Kosher salt

1 tbsp

Olive oil

12

6-inch soft corn tortillas, soft

6 oz

Cheddar cheese, grated

4 oz

Cotija cheese, grated

2 tbsp

Sour cream

1

Sour cream

1

Enchiladas

Garnish

I tablespoon finely chopped garlic (2-3 large cloves)