Tomatillo Enchiladas (green enchiladas)

Last Saint Patrick's Day, I wanted to make something different that was "green". I found this recipe from Pinch of Yum and really enjoyed it. The recipe makes a bit of extra sauce, and we served it with cilantro lime rice and broccoli. 

INGREDIENTS:

For the Roasted Tomatillo Sauce:

• 15 medium-sized tomatillos, husks removed
• 3 jalapeno peppers, ribs and seeds removed
• 4 cloves garlic, peeled
• 1/2 cup fresh packed cilantro
• 1 cup chicken broth
• 1/2 cup sour cream
• salt to taste

For the Enchiladas Verdes:

• 10 or so 8-inch tortillas – corn or flour will work
• 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites
• 1 lb. cooked chicken, shredded

DIRECTIONS:

1. Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.
2. Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.
3. Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.

Notes: You can make this early low maintenance by just layering all the ingredients like a lasagna. It ends up more like a casserole and is very delicious. This makes a lot of sauce, so you might have an extra 1-2 cups of sauce left over.