As I've said before, my husband loves Mexican food. He could eat it everyday if he could, and lucky for him, I'm beginning to try my hand at cooking it more. One of my favorite Mexican dishes is enchiladas with green sauce. I love the freshness of the tangy, spicy green sauce, and anything smothered in bubbly cheese is always delicious. I know that the authentic recipes for this dish typically use corn tortillas, but our favorite restaurant uses flour tortillas, so I decided to use those instead.
9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
6 flour tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1 cup shredded Monterey Jack cheese
Preheat the oven to 350 degrees F.
Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes.
Add the garlic and cilantro and using a stick blender, blend until smooth. Season with salt and pepper.
Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas, sprinkle a little cheese on top, and roll up each like a cigar.
Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
Sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Don't forget to top with some sour cream, fresh cilantro, maybe some thinly sliced red onions, and serve with a side of black beans topped with cotija cheese.
Recipe Adapted from Marcela Valladolid
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