Green Enchiladas

So my first attempt at making Enchiladas was a disaster. I used store bought red enchilada sauce and it was no bueno. Matt and Brandon tried to convince me that they weren't that bad but let's be honest, they were horrendous. I am half Mexican so I was quite disappointed in myself! lol So I tried again by using a recipe I had  found on random website. I tweaked it a little to my liking and it was a hit. I even served it at my family's Christmas dinner this year! I don't have a pic of this one yet but hope to next time I make it!

"All life is an experiment. The more experiments you make the better." -Ralph Waldo Emerson

Green Enchiladas


Ingredients
1 red or yellow onion
4-5 pieces of Garlic
1 large can of whole tomatillos (in Hispanic section)
3-4 Serrano Chile peppers (can buy in the Hispanic section of the grocery store, near where the canned jalapenos and carrots are)
1/2 cup low-sodium chicken broth
Corn tortillas
1 shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
Fresh cilantro (32oz bag normally)
3/4 cup crumbled queso fresco or feta cheese

Directions
Slice up about 5 pieces of garlic finely
Chop up whole onion
Sauté in pan until onions are soft on medium heat with a small amount of olive oil
When the onions are close to being done, take the tomatillos out of the can and place them stem up in the pan. You just want them on there long enough to get a little warm but not brown or broken.
While the veggies are cooking, cut the chilies in half and with a knife take out the seeds.
Chop the chilies finely.
Chop up some cilantro.

When the veggies are done, empty pan into the blender (tomatillos, onions and garlic).
Add in a handful of cilantro and all the Serrano’s.
Add in the chicken broth

Blend until at the consistency of a green hot sauce. If not getting thin enough you can add more chicken stock or water. Set aside the sauce.

Grease a large casserole dish and preheat oven to 375

Meanwhile take the rotisserie chicken and with a fork shred the chicken off and into a mixing bowl.

Add in most of the cheese into the bowl (leave some cheese out so you can top the casserole)

Take a tortilla and fill with the cheese and chicken mixture enough so you can still roll it. And add a small amount of cilantro.

Make one layer of tortillas then top with green sauce and cheese.

Then make another layer of the tortillas.

Top with the remaining cheese (even if there is chicken left) and remaining green sauce.

Cook in oven at 375 for 30 minutes covered with foil

After 30 minutes take foil off and cook for another 30.

When there is five minutes left top with more cilantro and queso fresco or feta.

Let sit for ten minutes and serve.