So…we eat a lot of Mexican food. And I couldn’t be happier.
Few things are more delicious than my boyfriend’s green chicken enchiladas. He makes the sauce from scratch:
Roast 25 tomatillos, 4 serrano chilies and one head of garlic, cloves separated. Then, process these together with salt and pepper to taste, and cilantro. Add lime juice, if you prefer.
Toss a little of the sauce with shredded rotisserie chicken and sauteed onion. Add green chilies if you want even more heat.
In a softened corn tortilla, wrap up the chicken mixture with a sprinkle of cheese and place in your baking dish. Top the enchiladas with the remaining sauce and cover completely with more cheese.
Bake at 350 for about 30 minutes, or until all the cheese is melted and bubbly.
I don’t have any pictures of the finished, cooked product because we gobbled it up too fast!