Enchiladas Verdes

Ingredients

• 1 1/2 lbtomatillos, husks removed and rinsed
• 2jalapeños, stemmed
• 1white onion, halved
• 3 clovesgarlic, unpeeled
• 1 ozcilantro, stalks and leaves
• 1 1/8 lbcooked chicken, shredded
• 12corn tortillas
• 5 1/4 ozqueso fresco, crumbled; feta is a fair substitute
• 5/8 cupsour cream
• 3 tbspvegetable oil
• 1 tspsea salt

Method

1. 1

   Put the tomatillos, jalapeños, onion halves and unpeeled garlic on a tray and broil on high for 8 to 10 minutes, turning once, until blistered and blackened in patches.

2. 2

   Squeeze the garlic out of its skins and blend everything with the cilantro and salt until smooth but still slightly textured.

3. 3

   Heat 1 tablespoon of the oil in a pan over high heat, pour in the sauce — it will spit — and cook for 5 minutes, stirring, until it darkens and thickens slightly.

4. 4

   Turn the oven to 375°F. Warm the remaining oil in a skillet and pass each tortilla through it for 10 seconds a side, just until pliable, then drain on paper towels.

5. 5

   Spread a little sauce in a baking dish. Dip each tortilla in the sauce, fill with shredded chicken, roll up and lay seam-side down in the dish. Pour the remaining sauce over the top.

6. 6

   Bake for 20 minutes, until bubbling at the edges. Scatter with queso fresco and drizzle with sour cream before serving.

Nutrition per serving