Categories: Mexican
Ingredients
- 1 lb. chicken breast
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 2 lbs. tomatillos, husked
- 2 medium white onions, quartered
- 4 jalapenos, stemmed and seeded
- 6 garlic cloves, peeled
- 1 cup chopped fresh cilantro
- 8 6-inch corn tortillas, warmed
- 1 cup shredded Monterey Jack, divided
- Shredded cabbage, sliced jalapenos, cilantro, sour cream and lime wedges, for serving
Directions
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eheat oven to 450. Coat 2 rimmed baking sheets with cooking spray.
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ace chicken on one of the prepared pans and sprinkle with 1/4 tsp salt and pepper. Spread tomatillos, onions, jalapenos and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until cooked through, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temp to 375.
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Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 tsp salt; blend until smooth, about 30 seconds.
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Spread 1/2 cup sauce in a 9×13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tbsp. cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tbsp. cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
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Bake until the sauce is bubbling and the cheese is meted, 20 to 25 minutes. Serve with desired toppings.