Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Place the tomatillos on a baking sheet and roast until blistered and lightly browned, about 15 minutes.
- In a blender, combine the roasted tomatillos, green enchilada sauce, garlic powder, cumin, and a pinch of salt. Blend until smooth.
- In a large bowl, mix the shredded chicken, half of the shredded cheese, sour cream, and chopped cilantro until well combined.
- Lightly warm the corn tortillas in a skillet or microwave for a few seconds to make them pliable.
- Spoon a generous portion of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour the blended green sauce evenly over the assembled enchiladas, ensuring each one is coated.
- Sprinkle the remaining shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
Top with extra cilantro and sour cream before serving; pair with Mexican rice or black beans for a complete meal.