Green chicken enchiladas

Don't use store-bought green sauce!

Don't use store-bought green sauce!

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.

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Toss a little of the sauce with shredded rotisserie chicken and sauteed onion. Add green chilies if you want even more heat.

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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.

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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!

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