Chicken Enchiladas Verdes L Panning the Globe

subheading: UNITS USM:

subheading: SCALE:

subheading: For The Salsa Verde:

2 pounds tomatillos, husked and rinsed, 10 to 14 tomatillos, depending on the size

1 medium white onion, peeled and cut into 8 wedges

2 to 3 jalapeño peppers, stem end cut off. If you don't like a lot of heat, slice them in half lengthwise, and remove the seeds and white pith

1 tablespoon olive oil

1 cup roughly chopped cilantro leaves and tender stems (remove thick stems), plus more cilantro leaves for garnishing

I tablespoon finely chopped garlic (2 to 3 large cloves)

½ teaspoon kosher salt

subheading: For The Enchiladas:

12 6-inch soft corn tortillas (or make your own corn tortillas)

3 ½ cups shredded cooked chicken, about 1 ¾ pounds. (Here's how to make homemade poached chicken )

2 tablespoon sour cream, plus more for garnishing

4 ounces Cotija cheese, grated

6 ounces grated cheddar or jack cheese

Toppings

½ small red onion, very thinly sliced

Chopped cilantro

Sour cream

Directions at panningtheglobe.com

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