Tomatillo and Chicken Enchiladas Verdes

Ingredients

• 500g chicken breast, cooked and shredded
• 1 lb fresh tomatillos, husked
• 3 jalapeños
• 2 garlic cloves
• 1 onion, divided
• fresh cilantro
• 2 tablespoons olive oil
• 12 corn tortillas
• 1.5 cups shredded Oaxaca cheese
• 1/2 cup sour cream
• salt and pepper
• chicken broth (1/2 cup)

Method

1. Roast tomatillos and jalapeños until charred; blend with garlic, half the onion, cilantro and broth into sauce.
2. Warm tortillas and fill each with shredded chicken and a sprinkle of cheese; roll tightly.
3. Pour half the tomatillo sauce into baking dish and arrange rolled enchiladas seam-side down.
4. Cover with remaining sauce and top with cheese.
5. Bake at 180°C (350°F) for 20 minutes until bubbly; drizzle with sour cream and serve.