Directions
- 1Husk and rinse the tomatillos.
- 2Preheat oven to 425°F.
- 3Spread tomatillos, sliced onion, peeled garlic cloves, and jalapeño on a baking sheet.
- 4Roast for 20-25 minutes until soft and lightly charred.
- 5Transfer roasted ingredients to a food processor.
- 6Add cumin, salt, sugar, fresh cilantro leaves, and lime juice.
- 7Blend until mostly smooth, but still a bit chunky.
- 8Taste and adjust seasoning if needed.
- 9Preheat oven to 375°F.
- 10Lightly grease a 9x13 baking dish.
- 11Spread 1-2 cups of salsa in the bottom of the dish.
- 12Arrange 6 lightly pan-fried corn tortillas over the salsa.
- 13Spoon a bit more salsa over the tortillas.
- 14Add half of the shredded chicken.
- 15Add ⅓ of the shredded Monterey Jack cheese.
- 16Add several dollops of sour cream (approximately ⅔ cup) and gently smear with the back of a spoon.
- 17Spoon a little more salsa over the top.
- 18Dip 6 more tortillas in salsa and layer them on top.
- 19Add the rest of the chicken and another ⅓ of the cheese.
- 20Add another ⅔ cup of sour cream in approximately 6 dollops, spread evenly.
- 21Spoon more salsa over everything.
- 22Dip the final 6 tortillas in salsa and layer them on top.
- 23Sprinkle with the final ⅓ of the cheese.
- 24Finish with a generous drizzle of salsa over the top.
- 25Bake covered with foil for 20 minutes.
- 26Remove foil and bake for another 15-20 minutes until bubbly and lightly browned.
- 27Let rest for 10-15 minutes before slicing and serving.
- 28Top with extra sour cream, sliced avocado, and pickled onions.
Ingredients
- 3 lbs Tomatillos
- 1 White or yellow onion
- 4 Garlic cloves
- 1 Jalapeño
- 2 tsp Cumin
- 3 tsp Kosher or sea salt
- 1 tsp Sugar
- 0.5 cup Fresh cilantro leaves
- 1 Lime juice
- 18 Corn tortillas
- 4 cups Shredded cooked chicken
- 2 cups Sour cream
- 1 pound Monterey Jack cheese, shredded
- 4 Avocado
- Pickled onions
- Avocado or olive oil
Equipment
ColanderBaking sheetFood processorSpoon9x13 baking dishFoil
Tips
- Make the tomatillo salsa from scratch for the best flavor.
- Lightly pan-fry corn tortillas before assembling.
- For the salsa, remove seeds and membrane from jalapeño for less heat.
- Use full-fat sour cream for this recipe.
- Let the enchiladas rest for 10-15 minutes before slicing and serving.
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