Ingredients for - Chicken Enchiladas with Green Salsa Verde
How to cook deliciously - Chicken Enchiladas with Green Salsa Verde
1. Stage
Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
2. Stage
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. Stage
Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
4. Stage
Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
5. Stage
Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
6. Stage
Bake in the preheated oven until bubbly, about 20 minutes.
