Green Chicken Enchiladas

These enchiladas are the real deal! Homemade roasted tomatillo salsa makes them incredibly delicious and worth every bit of effort. I like using flour tortillas, but corn tortillas are great as well. I like to serve them with my guacamole salad for the perfect finishing touch.

Tomatillo Salsa

1 ½ pounds tomatillos, husked and rinsed

1 yellow onion, peeled and sliced

4 garlic cloves

1 jalapeno (membrane & seeds removed, unless you like it hot)

2 teaspoons cumin

1 teaspoon salt

½ cup cilantro leaves

Juice of 1 lime

Enchiladas

Spray of avocado oil

½ medium onion, chopped

2 garlic cloves, chopped

1 ½ teaspoons ground cumin

2 tablespoons cornstarch mixed with ¼ cup water

1 tablespoon chicken bouillon base

2 cups chicken broth (I use kirkland chicken bone broth)

1 rotisserie chicken, shredded  - about 3 to 4 cups

⅓ ish cup cilantro leaves

8-10 soft taco size flour tortillas (or corn tortillas)

½ pound Monterey Jack cheese, shredded

1. Preheat the oven to 400F.

2. For the salsa: On a baking tray lined with foil, roast the tomatillos, onion, garlic, and jalapeno for 15-20 minutes or until they are a little browned.  Transfer the veggies and any juices on the tray into a blender or food processor.  Add the cumin, salt, cilantro, and lime juice and pulse just until the mixture is combined.  Taste for seasoning and add salt if needed.

3. For the enchiladas: Heat a generous spray of avocado or olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 to 7 minutes.  Add the garlic and cumin and cook for another minute or two.  Add the chicken stock and use a wooden spoon to scrape the bottom of the pan and get any remnants off.  Gently stir in the cornstarch water mixture and chicken bouillon.  Let this cook for a few minutes, until the liquid thickens a bit.  Turn off the heat and add the shredded rotisserie chicken, half the tomatillo salsa, and some more cilantro.

4. Assembly time- Spray a large baking dish with some avocado oil and smear some tomatillo salsa on the bottom- about half of what remains.  Coat each tortilla with the salsa and fill each with about ⅓ cup of the chicken filling and some cheese.  Fold the tortilla over the filling and roll it up.  Continue until all the filling is gone.  Finally, top the enchiladas with the remaining salsa and some more cheese. 

5. Bake uncovered for about 25 minutes, or until the enchiladas are bubbly and the cheese is melted and a little browned.

Serve with sour cream and enjoy the good life.

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