INGREDIENTS
1 store bought rotisserie chicken
2 jalapeño
2 poblano peppers
5-8 cloves of garlic
10-15 Tomatillos
A half bunch of clinantro
Monterey Jack chesse (shredded)
Queso Fresco
Crema
Salt
Garlic powder
Olive oil
Flour or corn tortillas
DIRECTIONS
Pre heat oven to 425
On a sheet pan add tomatillos,poblano peppers, jalapeños,and garlic ,drizzle with olive oil and sprinkle with salt (to taste) Place in the oven for 15-20 min or until you reach a slight char , when the vegetables are almost done roasting add clinantro to the sheet pan to roast them a bit as well . (Don't add from the beginning the will burn)
Shred chicken while veggies are roasting.
Once veggies are done remove stem from peppers(if you didn't already) and chop them up in a medium size bowl add in salt and garlic powder (to taste) . Take half of the salsa verde and place it in a blender to create the topping sauce.
Place shredded chicken into the mixing bowl with the chopped salsa and give it a mix. Grab your tortillas and fill with chicken salsa mixture (add cheese ) place them in a oven safe baking dish, once you filled all the tortillas and wrapped them , pour blended salsa verde on top and load them with cheese. Bake in oven at 425 for 5-6 min or until cheese is nice and bubbly golden brown. Top with queso fresco and crema. And there you have it a semi homemade salsa verde chicken enchiladas. Without lacking any flavor.
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