Green Chicken Enchiladas

Green Chicken Enchiladas

This green chicken enchiladas are always a big hit They’re loaded with seasoned shredded chicken, cheesy, and very easy these comforting chicken enchiladas are slathered in tangy green enchilada sauce LOTS of cheese, and topped with a green chile sauce!

Green Chicken Enchiladas

For the green sauce

• 12 large tomatillos
• ½ medium onion cut into pieces
• 2 jalapeños stem removed
• 3 large garlic cloves peeled
• ¼ cup fresh cilantro
• ½ cup chicken stock
• 1 teaspoon cumin
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 Tablespoon olive oil
• ½ cup heavy cream

For the Filling

• 2 ½ cups cooked shredded chicken
• 1 tablespoons taco seasoning
• 2 ⅓ cups mozzarella, shredded
• 2 ⅓ cups monterey jack, shredded
• ¾ cup green sauce
• 12 corn tortillas

For the Topping

• green sauce
• 1 1/2 cup shredded cheddar and monterey jack blend
• 2 tablespoon freshly chopped cilantro

1. Preheat the oven to 400 degrees. Toss the tomatillos, onion, jalapeños and garlic , olive oil and salt, to taste, on a rimmed baking sheet. Roast in the oven until the vegetables have browned well on all sides about 20 minutes. Remove from heat and allow to cool slightly.
2. Place the vegetables and fresh cilantro into a blender or food processor and process until smooth.
3. Place the tomatillo mixture, chicken stock, heavy cream, cumin, salt and pepper in a medium sauce pan. Bring to a boil, then reduce the heat to medium low and simmer until the sauce reaches the desired thickness, about 10 minutes.
4. Preheat oven to 375°F.n a large bowl combine shredded chicken ,taco seasoning,¾ cup green sauce mozzarella and Monterey jack cheese. Mix until well incorporated.
5. Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
6. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop of the enchilada filling into the tortilla and roll tightly, arrange. seem side down in a baking dish and repeat with remaining tortillas.
7. Pour remaining enchilada sauce over the prepared enchiladas and cheese. Bake for 25 minutes, until cheese is bubbling. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with cilantro enjoy.