Stacked Chicken Enchiladas Verdes
- 6 boneless, skinless chicken thighs (about 1.5 pounds)
- 1 tablespoon salt
- 6 tomatillos, husks removed and quartered
- 1 onion, quartered
- 2 garlic cloves, minced
- 1 jalapeno pepper, quartered
- 1/2 cup cilantro
- 1 1/2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 lime, juiced
- 16 white corn tortillas
- 8 ounces Monterey Jack cheese, shredded
- 1 /s small red onion, diced
- 1/2 cup cilantro, chopped
- 2 ounces feta, crumbled
Cooking time 50mins
Adapted from healthy-delicious.com
1.Heat oven to 400*F. Place chicken in a large stock pot and cover with water. Add salt and cover. Simmer 20-25 minutes, until cooked through. Allow chicken to cool slightly, then shred.
2.Meanwhile, add the tomatillos, onion, jalapeno, ½ cup cilantro, vinegar, sugar, and lime juice to a food processor or blender. Process until smooth, about 30 seconds.
3.Ladle ½ cup of salsa into the bottoms of two small baking pans. Place a single layer of tortillas (about 2) over the salsa. Top with ⅓ of the shredded chicken and Monterey Jack CHeese. Top with 2 tablespoons salsa and cover with an another layer of tortillas. Repeat, creating a total of 4 tortilla layers in each pan. Top with remaining salsa and Monterey Jack.
4.Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes.
5.Top with red onion, cilantro, and feta.
Adapted from Lynsey Loo.
Calories: 305 Fat: 13 Carbohydrates: 17 Fiber: 2.7 Protein: 28.6