Best Enchiladas Verdes

thepioneerwoman.com

Stefani

subheading: FOR THE SAUCE:

1 ½ lb. fresh tomatillos, husks removed and cut into 2-inch pieces

½ white onion, peeled and cut into 8 pieces

2 serrano chilis, split into half lengthwise

1 tbsp. olive oil

2 garlic cloves

1 ¼ tsp. kosher salt

1 tbsp. lime juice

1 c. fresh cilantro, leaves and small stems, chopped

1 c. chicken stock

½ c. sour cream

subheading: FOR THE ENCHILADAS:

3 c. cooked chicken (from 1 rotisserie chicken)

12 oz. grated Monterey Jack cheese

1 tsp. cumin

1 tsp. chili powder

½ tsp. kosher salt

¼ tsp. ground black pepper

10 8-inch flour tortillas

¼ c. chopped red onion, optional

2 tbsp. chopped, fresh cilantro, optional

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