Enchiladas Verdes

Ingredients

Salsa Verde:

1 pound tomatillos, husked and rinsed

3 jalapeño peppers, stemmed

1 white onion, roughly chopped

3 cloves garlic

½ cup cilantro

2 tablespoons lime juice

1 ½ teaspoons kosher salt

For the Enchiladas:

12 corn or flour tortillas

¼ cup avocado oil

2 cups shredded chicken (can use rotisserie chicken)

3 cups shredded Oaxaca cheese

Directions

For serving:

1. Chopped cilantro

2. Thinly sliced radish

3. Queso Cotija

4. Sliced red onions

Make the Salsa Verde:

1. Add the tomatillos and jalapenos to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.

2. Add the roasted veggies, along with the remaining ingredients, to a food processor or blender and combine until smooth.

For the Enchiladas:

1. Preheat the oven to 350ºF. Assemble the enchiladas by pouring 1 cup of the salsa verde onto the bottom of a large 9×13-inch baking dish.

2. Add a handful of chicken and a handful of cheese to the tortillas, then roll up. Place it in the baking dish seam side down. Continue with all the tortillas.

3. Pour the remaining salsa verde on top and sprinkle with the shredded cheese.

4. Bake for 10-15 minutes until the cheese has melted and the sauce starts to bubble.

5. Add the garnish and enjoy.