Green Chile Chicken Enchiladas

• 2 lb chicken breasts
• 12 whole corn tortillas
• 1 lb tomatillos
• 6 whole Hatch green chiles
• 1 whole onion
• 4 cloves garlic
• ½ cup chicken stock
• ½ cup fresh cilantro
• 2 cups Monterey Jack cheese
• ½ cup sour cream
• 1 whole avocado
• 1 whole lime
• 1 tsp cumin

How to Make It

1. 1

   Roast tomatillos, green chiles (Hatch or Anaheim), onion, and garlic under broiler until charred.

2. 2

   Blend charred vegetables with cilantro, lime juice, cumin, salt, and chicken stock for green sauce.

3. 3

   Poach chicken breasts in salted water with bay leaves until cooked. Shred and mix with some green sauce, jack cheese, and sautéed onion.

4. 4

   Warm corn tortillas in dry skillet or microwave to make pliable.

5. 5

   Spread a thin layer of green sauce in baking dish. Fill each tortilla with chicken mixture, roll tightly, place seam-side down.

6. 6

   Pour remaining green sauce over top, cover with cheese.

7. 7

   Bake 25 minutes at 375°F until bubbling and cheese is spotted golden.

8. 8

   Top with sour cream, sliced avocado, and more cilantro.