Chicken Enchiladas Verdes

Since I first used tomatillos recently I realized I needed to find more ways to use them. This recipe spoke to me and as always I made the necessary tweaks (didn't use jalapeno because I have 4 little mouths who eat dinner with us) to make it the perfect Verde Enchiladas. I also cheat when I make my Enchiladas, I don't roll them, I layer them.. I love writing down my recipes to help mix up my weekly menu planning.

Chicken Enchiladas Verde
2 lbs tomatillos, husked and rinsed (about 12-16 depending on size)
1 medium onion, peeled and chopped
1 tbsp olive oil
1 cup cilantro
5 garlic cloves peeled
1 dozen corn tortillas
3 1/2 cup shredded cooked chicken (I made this in my instant pot)
2 tbsp sour cream
4 oz Cotija cheese, crumbled
6 oz grated cheddar cheese

Garnish 
green onions
cilantro
sour cream

To Make the salsa Verde:
Preheat oven to broil, 550 degrees.
In large bowl toss together tomatillos, onion, garlic cloves and olive oil.
Place on cookie sheet with foil.
Roast in the oven for 7 minutes, until there are some brown spots on everything.
Turn the tomatillos and lower the oven to 400 degrees
Cook for another 5-8 minutes, until the tomatillos are soft.
Transfer to food processor and add cilantro and salt to taste.
I like mine very smooth so I ran this until a smooth consistency, but if you like it chunky don't process as much.

To make the Enchiladas:
Preheat oven to 350 degrees.
Move salsa to a pot on stove on low. 
Spread 1 cup salsa onto bottom of baking dish.
Then add a layer of chicken.
Take your corn tortilla and dip it in salsa, covering it completely.
Layer on top of chicken.
Add a sprinkle of Cotija and cheddar.
Spread a layer of salsa, chicken, tortillas, cheese and repeat.
Very last you'll pour all remaining salsa over the top and sprinkle with all remaining cheese.
Place in oven for 20-25 minutes.
Once done, set out to cool for 10 minutes before serving

 Enjoy!
***If you want to use the jalapenos you'll want to use 2-3 stem end cut off (remove seeds to cut down on heat, or if you like the heat leave the seeds) Then they'll get cooked on the cookie sheet with the tomatillos, onion and garlic.

Instant Pot---Chili Verde

Having never cooked with Tomatillos before I was excited to try this recipe. And I can tell you I'll be cooking with Tomatillos more often. They were so easy to use and the flavor was spot on. This dish was put together in 5 minutes and then 15 minutes to cook. Couldn't ask for an easier recipe.

Chili Verde
1 white onion, chopped
6 garlic cloves, peeled (but left whole)
15 tomatillos, husked and quartered
3 anaheim peppers, remove seeds and chopped
1-2 tbsp cumin
1 tsp salt
3 lbs chicken Chicken, skin on bone in
1/2 cup Cilantro, more for garnish
Green onions
corn tortillas
sour cream

Add chicken, tomatillos, anaheim peppers, onion, garlic, cumin and salt to pressure cooker. Heat on high until gently sizzling, seal Instant Pot and cook for 15 minutes.
When it's done release the pressure take the chicken out and pull off bone.
Add cilantro to Instant Pot and with a hand blender blend until smooth. Taste test to see if it needs more salt or cumin
Add chicken back to sauce
Serve with green onions, tortillas, sour cream & cilantro

Now keep in mind while making this the tomatillos and peppers become your sauce, so the more sauce you want the more tomatillos and peppers you add. Now don't forget if you add more tomatillos and peppers you want to up your onion, garlic and cumin too. You can even spice it up a bit by throwing in some jalapenos or a habanero if you like it really spicy. I didn't go that route as I still have little mouths to feed and was worried I'd get it too spicy for them. But next time I think that I could get away adding a jalapeno as it would add a nice spice.

Enjoy!

For my crock pot folks, don't think I've forgotten about you. This could easily be done in the crock pot, just follow the same recipe cook on low for 6-8 hours.