Follow these steps for perfect results
Chicken
cooked, shredded
Tomatillos
outer skins removed
Garlic
Onion
chopped
Salt
to taste
Corn Tortillas
Jack Cheese
grated
Oil
for frying
Remove chicken from bones and shred into strips.
Heat tomatillos in a pan to lightly fry.
Remove tomatillos from heat and put in blender along with garlic and onion.
Add 1/4 cup water if too dry to blend properly.
Heat oil in a pan for frying tortillas.
Lightly fry tortillas in oil until softened.
Place tortilla on a plate.
Fill the center of the tortilla with shredded chicken and grated Jack cheese.
Pour approximately 2 tablespoons of green sauce over the chicken and cheese filling.
Roll up the filled tortilla, seam side down, and place in a baking dish.
Repeat until all tortillas are filled and rolled.
Top the entire casserole of enchiladas with remaining green sauce and cheese.
Bake in a preheated oven at 350°F (175°C) until bubbly, about 30 minutes.
Expert advice for the best results
Use rotisserie chicken for convenience.
Roast the tomatillos for a deeper flavor.
Adjust the amount of cheese and sauce to your preference.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve hot, garnished with sour cream and cilantro.
Serve with Mexican rice and refried beans.
Pairs well with the spice and flavors.
Crisp and refreshing, complements the tomatillo sauce.
Discover the story behind this recipe
A staple dish in Mexican cuisine, often served during celebrations.
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