Verde Chicken Enchiladas (Printable Version)

Tender chicken stuffed tortillas baked with tangy tomatillo sauce and melty cheese, topped with fresh cilantro and lime.

# Everything You’ll Need:

→ Proteins

01 - 2 cups cooked chicken, diced

→ Dairy

02 - 8 oz cream cheese, room temperature
03 - 8 oz shredded cheddar cheese

→ Produce

04 - 1½ lbs tomatillos, husked and rinsed
05 - 1 jalapeño, seeds removed
06 - Fresh cilantro, divided
07 - Limes, juiced
08 - Sliced avocado, for garnish
09 - Chopped shallot, for garnish

→ Breads

10 - 6 flour tortillas

→ Seasonings

11 - Salt, to taste
12 - Oregano, to taste
13 - 1 clove garlic

# Steps to Cook:

01 - Boil tomatillos until tender, then blend with jalapeño, garlic, salt, lime juice, and half of the cilantro until smooth.
02 - In a bowl, mix diced chicken, cream cheese, oregano, shredded cheddar cheese, and salt until well combined.
03 - Preheat oven to 350°F. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
04 - Pour tomatillo sauce over the assembled enchiladas and sprinkle with remaining cheddar cheese. Bake for 25 minutes or until golden brown.
05 - Top enchiladas with sliced avocado, chopped shallot, and remaining cilantro before serving.

# Extra Suggestions:

01 - Use room temperature cream cheese for easier mixing and smoother filling.

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