Name: Chicken Verde Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 medium Tomatillos, raw; 1 medium onion; 1 clove garlic; 1/2 cup cilantro; 1 1/2 teaspoon oregano, dried; 1/2 teaspoon cumin, ground; 1 teaspoon salt; 2 cup water; 3 cup rotisserie chicken; 6 ounce Mexican cheese blend, shredded; 9 medium tortillas, corn; 8 ounce Cotija cheese; 2 medium mango

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5 from 1 vote

Chicken Verde Enchiladas

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 497kcal

Ingredients

4 medium Tomatillos, raw
1 medium onion
1 clove garlic
1/2 cup cilantro
1 1/2 teaspoon oregano, dried
1/2 teaspoon cumin, ground
1 teaspoon salt
2 cup water
3 cup rotisserie chicken
6 ounce Mexican cheese blend, shredded
9 medium tortillas, corn
8 ounce Cotija cheese

Serve With

2 medium mango

Instructions

Preheat oven to 400 degrees F.
Chop tomatillos and onion. Mince garlic. Place into a saucepan. Season with chopped cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully (it will be hot so vent your blender if you need to) puree in batches until smooth.
Toss together the shredded chicken, 1/2 cup of the sauce, and 1 1/2 ounces of the Mexican cheese blend. Spoon a thin layer of the sauce on the bottom of an 8×8-inch baking dish.
Place 3 corn tortillas, overlapping as necessary, in the bottom of the baking dish. Cover with one-third of the chicken mixture; top with 2 cups of the sauce; sprinkle with 1/3 of the cotija and shredded cheese. Repeat layers, then top with remaining tortillas. Pour sauce over tortillas; sprinkle evenly with cotija and remaining shredded cheese.
Bake for 20 minutes or until thoroughly heated.
Serve with mango slices.