Ingredients:

  • 2 cups cooked, shredded chicken (about 300g, rotisserie or poached)
  • 1 cup (240ml) sour cream
  • 1 cup (100g) shredded cheddar cheese
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • Salt and pepper to taste
  • 1 lb (450g) tomatillos, husked and rinsed
  • 1-2 jalapeños, stems removed
  • 1 small onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1 cup (15g) fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste
  • 8-10 corn tortillas
  • 1 cup (100g) shredded Monterey Jack cheese (for topping)

Instructions:

  1. Boil tomatillos and jalapeños in a large pot for 5-7 minutes until softened.
  2. Drain and transfer to a blender with onion, garlic, cilantro, lime juice, and salt. Blend until smooth.
  3. In a mixing bowl, combine shredded chicken, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper.
  4. Preheat the oven to 375°F (190°C). Warm tortillas in a skillet to make them pliable.
  5. Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  6. Pour half of the salsa verde over the assembled enchiladas. Sprinkle Monterey Jack cheese over the top and drizzle remaining salsa verde.
  7. Cover with aluminum foil and bake for 20 minutes; remove foil and bake for an additional 5 minutes until cheese is bubbly and melted.