These are good. Really good. Like I always say, go organic – at least with the chicken. Pair these with a cold beer, and you’re set.
What you’ll need:
- 4 tomatillos, quartered
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 bunch fresh cilantro, chopped
- 2 limes
- 2 cups shredded cheddar jack cheese
- 1 8oz container sour cream (optional)
- 1 rotisserie chicken
- About 25 corn tortillas
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Preheat your oven to 350F.
- Pull the meat off the bone of your rotisserie chicken. It should be so tender that it falls apart on its own.
- Heat the extra virgin olive oil in a sautee pan. Add the tomatillos, onion, and garlic, and cook until the onion is translucent; about five minutes
- Add the cilantro
- Once the cilantro is wilted, add the lime juice, and put the entire mixture into a food processor until it’s liquefied
- Return it to the sautee pan, and add the sour cream if you like a richer flavor
- Season the sauce with salt and pepper to tase, and turn the stove to low heat
- Start filling your corn tortillas with chicken, and roll them tightly. Keep the enchiladas packed close together in your baking dish.
- Once your dish is filled with enchiladas, pour the tomatillo sauce over the top, making sure to have coast-to-coast coverage
- Top with shredded cheese
- Cover with foil. Tent the foil, so it doesn’t stick to your cheese
- Bake for 30 minutes, then remove the foil
- Turn your broiler, and continue to bake until the cheese is golden on top, about three more minutes
- Once you’ve removed the enchiladas from the oven, let them cool about five minutes before serving