Chicken Enchiladas Verde

Recipe Mari Loewen, Photography Ross Cornish

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Ingredients

Salsa verde

1 pound tomatillos, husked, quartered

1 1/4 cups chicken stock

1 clove garlic

1/3 cup chopped onion

1/4 teaspoon salt

1 jalapeño pepper, seeded, chopped

2 tablespoon cilantro

Filling

2 1/2 cups cooked chicken breast, shredded

1/2 cup mozzarella cheese, shredded

1/3 cup cilantro, chopped

1/3 cup chicken stock

1/3 cup sour cream

1 tablespoon lime juice

1/2 teaspoon cumin

Sea salt and cracked black pepper

8 to 10 8­inch store­bought flour or corn tortillas, warmed

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For salsa, combine all ingredients in saucepan over medium heat. Bring to boil; reduce heat, and simmer 15 minutes, or until tomatillos are tender. Cool slightly. Place in blender or food processor, and process until smooth. Transfer to large pot and cook at medium­high heat until reduced to 2 cups, about 2 minutes. Spread 1⁄2 cup salsa in bottom of 13 x 9­inch baking dish coated with cooking spray.

Preheat oven to 400°F.

For filling, combine all ingredients in large bowl and toss generously to combine. Spoon 1/2 cup chicken mixture down the centre of each tortilla and roll up. Arrange on top of salsa in baking dish with seam sides down. Continue with remaining chicken mixture. Pour remaining salsa evenly over enchiladas.

Cover with foil and bake 20 minutes or until thoroughly heated. Serve with sour cream, and garnish with cilantro.