Behold the power of fresh tomatillos. The tomatillo sauce in this recipe is also great over chile rellanos, tacos or just with tortilla chips.
- Preheat oven to 375°F.
- Spray a 9x13-inch baking dish with cooking spray.
- The tomatillo sauce:
- Soak the tomatillos in a bowl of cold water to loosen the husks. Drain and peel off the husks.
- Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos about ten minutes, or until tender. Drain. Transfer the tomatillos and garlic to a blender and blend to a puree.
- Heat the 2 tablespoons of oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about five minutes.
- Pour ½ inch of vegetable oil into a skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.
- Fill the center of each tortilla with ¼ cup of shredded chicken and fold over the sides. Place seam side down in the 9x13 baking dish.
- Top enchiladas with warm tomatillo sauce. Sprinkle the enchiladas generously with the grated Monterey Jack.
- Bake for about 10 minutes until the cheese is bubbly. Serve at once.
- Garnish with sour cream and cilantro.
Note: If you want a spicier verde sauce, add one finely chopped jalapeño or serrano chile, to taste.
Total time: 45 Min