chicken enchiladas with salsa verde

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categories: [mexican] [nyt]

We have recently been starting with freshly roasted chicken meat, so we'll skip the part about preparing the chicken.

misc

• corn tortillas (better than flour) --- about a dozen of them
  • total about 10 tortillas
• chicken
• shredded mexican cheese

salsa verde

• a pound or so of tomatillos (rinse and drain if canned)
• 1 small white onion, chopped (not too much, or it's bitter)
• a clove or so of garlic, chopped
• a serrano chile, seeds removed
• 4 or 5 stems of fresh cilantro
• throw all of this into food processor

directions

• cook chicken (recipe says about 2 pounds)
• preheat oven to 375F
• make salsa verde
• don't bother frying the tortillas; just warm them in a dry skillet
• assemble enchiladas: some salsa beneath; chicken & salsa inside; some salsa on top
• sprinkle shredded cheese (we didn't like original recipe's cheese suggestion)
• bake 375F about 15 min, until sauce bubbles and cheese is melted

original source: https://cooking.nytimes.com/recipes/1018153-chicken-enchiladas-with-salsa-verde