A simple recipe for Chicken Enchiladas Verde featuring shredded chicken, Monterrey Jack cheese, corn tortillas, and a homemade Verde Sauce made with tomatillos and sour cream.
Preheat the oven to 350°, and have ready a 9x13" greased casserole dish.
To prepare the tomatillos, remove the husk, rinse away sticky coating under cool running water, and pat dry. Remove the stem, and quarter the tomatillos. Set aside until ready to use.
Add canola oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the onion and peppers, and sauté 5 minutes, stirring often. Add the garlic, and sauté 1 minute more.
Add the tomatillos to the pan, along with water, sugar, salt, cumin, and pepper. Allow to come to a simmer, and reduce the heat accordingly to maintain the simmer. Simmer 20 minutes, stirring often.
Transfer the contents of the pan to a blender, and add the sour cream and cilantro. Before blending, take care to remove the plug from the lid to avoid a build-up of steam. Cover with a dish towel, and blend until smooth. Set aside until ready to use.
Add chicken, half of the cheese, and a 1/2 cup of tomatillo sauce to a bowl. Mix to combine. Next, add a thin layer of tomatillo (verde) sauce to the casserole dish. Set both aside until ready to use.
To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 1 minute. Repeat until all of the tortillas are warm and pliable.
Add about 3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Pour over the remaining verde sauce, and top with remaining cheese. Bake 30 minutes, serve and enjoy.
The Anthony Kitchen