Enchiladas Verdes
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 white onion, diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp vegetable oil
- For the green sauce:
- 1 lb tomatillos, husked and rinsed
- 2-3 serrano peppers (or jalapeños), stemmed
- 1/2 onion, roughly chopped
- 2 cloves garlic
- 1 cup chicken broth
- Salt to taste
Contains: dairy
How it starts
- 1
Boil the tomatillos, serrano peppers, half an onion, and garlic in a saucepan with water until tender.
- 2
Drain the boiled vegetables and blend them with chicken broth and cilantro until smooth.
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