Chicken Enchiladas Verdes

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.

3 . Stage

Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)

4 . Stage

Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.

5 . Stage

Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.

6 . Stage

Bake in the preheated oven until bubbling, about 25 minutes.