- Salsa Verde:
- 1 lb tomatillos
- 2 (16 oz) jars mild green chili peppers
- 1/4 tsp sugar, or to taste
- salt and pepper, to taste
- 1/8 cup extra virgin olive oil
- 1 small onion, thinly sliced
- 1 tbsp garlic, crushed
- 8 corn tortillas
- 2 cups precooked chicken, shredded
- 1 cup Jack cheese
- 1/2 cup Mezzetta® Sliced Tamed Jalapeño Peppers
- sour cream
For the Salsa Verde:
Dehusk the tomatillos.
Roast the tomatillos over an open flame or in a very hot oven, until the skin is black and charred.
Once they are cool, remove the charred skin and place the tomatillo pulp and juice in a food processor with the green chilis and pulse a few times to mix. Add sugar, salt and pepper to taste. Set aside.
For the Enchiladas:
Preheat the oven to 350°F.
Heat a sauté pan over medium-high heat. Add the oil and the onions, sauté for several minutes or until softened and golden. Stir in the crushed garlic and cook an additional 2 minutes. Season with salt and pepper.
Warm the tortillas so they are pliable.
Fill with some sautéed onion and 1/4 cup chicken. Roll tightly and place into a baking dish, seam side down. Repeat until all of the tortillas have been filled.
Top enchiladas with the salsa and all of the cheese.
Bake for 15 to 20 minutes, or until the enchiladas are hot and the cheese is melted. To serve top with Mezzetta® Sliced Tamed Jalapeño Peppers, cilantro and a dollop of sour cream.