A Gringa Makes Enchiladas Verdes Con Pollo

I recently had enchiladas verdes for the first time and fell in love, so of course I had to try and make them in my kitchen. A must is homemade salsa verde, thanks Marlene for teaching me how to make it!!

for the salsa verde:

2 lbs tomatillos

2 jalapenos (but next time I'll use serranos  because it wasn't spicy enough for me)

1/2 small white onion chopped 

1 clove of garlic

1/4 cup cilantro 

salt

simmer the tomatillos and chilis for about 15 min, till the color just changes but are still in tack, add to a blender with the rest of the ingredients and blend until smooth.

for the enchiladas:

shredded chicken (I used leftover from a Sunday roaster)

corn tortillas

shredded cheese (I used monteray jack)

fry the tortillas in shallow oil for about a min to soften so they are easier to roll fill with chicken, add to a baking dish and top with a good amount of the salsa top with cheese and bake about 20-30 min.

toppings:

shredded lettuce, diced tomatoes, chopped green onion, diced jalapeno, chopped cilantro, sliced avocado and sour cream thinned out with a little milk. This dish is so refreshing its hard to stop eating them!!!!

* if you can find fresh tortilla they are so much better than the stale one I find in the grocery store

** homemade tortillas are my next kitchen adventure