Enchiladas Verdes

Instructions

1. 01

   For the sauce: Preheat the oven to 425°. Place the tomatillos, onion and serrano chilis on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 25 to 30 minutes until the tomatillos and onions have softened. Let cool slightly then transfer to a blender canister.

2. 02

   Add the garlic, salt, lime juice, cilantro, chicken stock, and sour cream to the blender. With the lid vented (to release steam) and a clean kitchen towel covering the opening, blend on high for about 30 seconds, until almost smooth.

3. 03

   For the enchiladas: Meanwhile, combine the chicken, two thirds of the cheese, 3/4 cup of enchilada sauce, cumin, chili powder, salt, and ground black pepper in a large bowl. Stir to combine.

4. 04

   Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.

5. 05

   Add 1 cup of the remaining enchilada sauce to a 13-by-9-inch casserole dish and spread to coat the bottom. Place a tortilla flat on a cutting board. Add a mounded 1/3 cup of the chicken mixture in a row in the center of the tortilla and roll up tightly. Place seam side down in the baking dish. Repeat to fill all the tortillas and the casserole dish. Drizzle all over with the remaining sauce and sprinkle with the remaining cheese.

6. 06

   Reduce the oven temperature to 375 degrees. Bake for 25 to 30 minutes, until the cheese is melted and the sides are golden and bubbly. Top with onion and cilantro if you like, before serving.