creamy green enchiladas

Name: creamy green enchiladas
Total time: 2100 s
Yield: 5 servings
Cuisine: American
Ingredients: 12 tomatillos; 8 oz monterey jack cheese; 1 flour tortillas; 3 chicken breasts; 1/4 onion; 1 garlic clove; 1 cilantro; 1 1/2 tbsp sour cream; 1 cup chicken stock; 2 jalepenos; 1 potatoes; 1 salt

trinav @cook_3929142

melting in my mouth right now

trinav @cook_3929142

melting in my mouth right now

Saved

Ingredients

35 mins

5 servings

12tomatillos
8 ozmonterey jack cheese
1flour tortillas
3chicken breasts
1/4onion
1garlic clove
1cilantro
1 1/2 tbspsour cream
1 cupchicken stock
2jalepenos
1potatoes
1salt

Saved

Steps

35 mins

1

preheat oven to 350
2

clean and rinse tomatillos and jalapenos
3

boil tomatillos and jalepenos until they turn soft and the tomatillos turn into a different color. set aside and let cool.
4

put the onion, garlic clove, tomatillos, jalepenos, cilantro and chicken stock into blender. blend well.
5

add the sour cream into the blender and blend again. season with salt.
6

dice potatoes into squares and boil in water and chicken bouillon
7

shred the cooked chicken breast and mix the potatoes with the chicken once its soft and tender
8

heat up tortillas and the stove until soft and start rolling up the enchiladas
9

heat up tomatillo sauce with oil until it bubbles. season with salt.
10

pour sauce over enchiladas and bake for 20 mins
11

garnish with sour cream, green onions, tomatoes and cilantro. enjoy !