Chicken and Cheese Enchiladas Verdes

Chicken and Cheese Enchiladas Verdes
Photo by Edward Pond

Ingredients

  • 16 corn tortillas
  • 3 cups shredded cooked rotisserie chicken
  • ¼ cup extra-virgin olive oil
  • ¼ cup extra-virgin olive oil
  • ½ cup crumbled queso fresco
  • 1 large jalapeño
  • 1 large jalapeño
  • + 11 more ingredients
    • 3 cups shredded cooked rotisserie chicken
    • Sour cream
    • 16 corn tortillas
    • Sour cream
    • Salt and freshly ground pepper
    • 2 1/2 pounds tomatillos
    • 2 1/2 pounds tomatillos
    • 1 1/2 cups shredded sharp cheddar cheese
    • Salt and freshly ground pepper
    • ½ cup crumbled queso fresco
    • 1 1/2 cups shredded sharp cheddar cheese

Preheat the oven to 350°. In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeño over moderately high heat until softened, about 10 minutes. Drain the tomatillos and jalapeño, then transfer them to a blender and puree until the salsa verde is smooth. Wipe out the skill...

View full recipe at Food & Wine

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