Salsa Verde Chicken Enchiladas with Melted Monterey Jack

Ingredients

• 1 lb tomatillos, husked
• 2 whole jalapeño peppers
• 1 whole yellow onion, quartered
• 4 whole garlic cloves
• 0,5 cup fresh cilantro
• 1 tsp ground cumin
• 1 whole lime
• 2 tbsp extra-virgin olive oil
• 3 cups cooked shredded chicken
• 0,5 cup sour cream
• 2,5 cups Monterey Jack cheese, shredded
• 10 whole corn tortillas
• 0,5 tsp dried oregano

Instructions

1. 1

   Preheat the broiler to high. Arrange 1 lb (450 g) tomatillos (husked), 2 jalapeños, 1 quartered onion, and 4 unpeeled garlic cloves on a baking sheet and broil for 8 minutes, turning once, until charred and blistered.

2. 2

   Peel the garlic and transfer everything to a blender with 1/2 cup cilantro, 1 tsp cumin, 1 tsp salt, and juice of 1 lime; blend until smooth.

3. 3

   Warm 2 tbsp olive oil in a saucepan over medium-high heat until it shimmers, then carefully pour in the salsa and simmer for 8 minutes to deepen the flavour.

4. 4

   In a bowl, combine 3 cups shredded cooked chicken with 1/2 cup sour cream, 1 cup shredded Monterey Jack, and 1/2 tsp dried oregano.

5. 5

   Warm 10 corn tortillas in a dry skillet for 20 seconds per side until pliable.

6. 6

   Spread 1/2 cup salsa in the bottom of a 9x13 baking dish. Fill each tortilla with 1/4 cup chicken mixture, roll tightly, and place seam-side down.

7. 7

   Pour the remaining salsa over top, ensuring every tortilla is coated to prevent drying.

8. 8

   Sprinkle with another 1.5 cups Monterey Jack and bake at 375°F (190°C) for 22 minutes, until the cheese is molten and edges bubble.

9. 9

   Rest for 5 minutes, then garnish with sliced radish, more cilantro, and a drizzle of crema. Serve hot.