- 2 pounds tomatillos, husked and cut in half
- 2 bunches green onions, ends trimmed
- 5 jalapeno peppers, halved and seeded
- 4 cloves garlic, or more to taste
- 2 cups chopped fresh cilantro
- 1 cup chicken stock
- 1 lime, juiced
- 1 teaspoon salt, or more to taste
- 12 corn tortillas
- 4 cups cubed cooked chicken
- 4 cups shredded mozzarella cheese
- 1/2 cup crumbled queso fresco
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
- Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
- Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
- Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
- Bake in the preheated oven until bubbling, about 25 minutes.
05/20/2018
recipepes.com
Chicken Enchiladas Verdes, recipe
PT15M
PT1H
5
455 calories
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