Green Chicken Enchiladas

Ingredients

• 1 ½ lbs tomatillos, husked and rinsed
• 1 yellow onion, peeled and sliced
• 4 garlic cloves
• 1 jalapeño (seeds & membrane removed for less heat)
• 2 tsp cumin
• 1 tsp salt
• ½ cup cilantro leaves
• Juice of 1 lime
• Spray of avocado oil
• ½ medium onion, chopped
• 2 garlic cloves, chopped
• 1 ½ tsp ground cumin
• 2 tbsp cornstarch mixed with ¼ cup water
• 1 tbsp chicken bouillon base
• 2 cups chicken broth
• 1 rotisserie chicken, shredded (about 3-4 cups)
• ⅓ cup cilantro leaves
• 8-10 soft taco-size flour or corn tortillas
• ½ lb Monterey Jack cheese, shredded

Method

1. 1

   Preheat oven to 400°F.

2. 2

   On a foil-lined baking tray, roast tomatillos, sliced onion, 4 garlic cloves, and jalapeño for 15-20 minutes until browned.

3. 3

   Transfer roasted vegetables to a blender. Add 2 tsp cumin, salt, ½ cup cilantro, and lime juice. Blend until combined, tasting and adjusting salt if needed.

4. 4

   Heat avocado oil in a large saucepan over medium heat. Cook chopped onion until soft, 5-7 minutes. Add chopped garlic and 1 ½ tsp cumin, cooking for 1-2 minutes.

5. 5

   Stir in chicken broth, cornstarch-water mixture, and chicken bouillon base. Cook until slightly thickened.

6. 6

   Remove from heat, then stir in shredded chicken, half of the tomatillo salsa, and ⅓ cup cilantro.

7. 7

   Spray a baking dish with oil and spread half of the remaining tomatillo salsa on the bottom.

8. 8

   Coat each tortilla with salsa, fill with about ⅓ cup chicken filling and some shredded cheese. Roll up and place seam-side down in the baking dish.

9. 9

   Top with remaining salsa and cheese.

10. 10

    Bake uncovered for 25 minutes, until bubbly and cheese is melted and slightly browned.