Salsa Verde Chicken Enchiladas Recipe

Name: Salsa Verde Chicken Enchiladas Recipe
Ingredients: 1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in); 2 cloves garlic, halved; 1/4 medium onion; 2 teaspoons sea salt; 1 1/2 lbs tomatillos, papery husks removed, rinsed; 2 serrano chili peppers, top cut off to expose interior and to remove stems; 2 cloves garlic; 1/2 cup chopped white or yellow onion; 1/2 cup chopped cilantro, stems included; 1 tablespoon fresh lime juice; 1 teaspoon sea salt; 1 tablespoon extra virgin olive oil, corn oil, or peanut oil; 12 corn tortillas (use sturdy yellow corn tortillas); 1/4 cup sour cream; 1/2 cup crumbled Mexican cotija or queso fresco cheese; 1/3 cup chopped red onion for garnish; 1/2 cup chopped fresh cilantro, including stems for garnish

www.simplyrecipes.com

These chicken enchiladas made with a tangy tomatillo salsa verde sauce are a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner...

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Ingredients

1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves garlic, halved
1/4 medium onion
2 teaspoons sea salt
1 1/2 lbs tomatillos, papery husks removed, rinsed
2 serrano chili peppers, top cut off to expose interior and to remove stems
2 cloves garlic
1/2 cup chopped white or yellow onion
1/2 cup chopped cilantro, stems included
1 tablespoon fresh lime juice
1 teaspoon sea salt
1 tablespoon extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (use sturdy yellow corn tortillas)
1/4 cup sour cream
1/2 cup crumbled Mexican cotija or queso fresco cheese
1/3 cup chopped red onion for garnish
1/2 cup chopped fresh cilantro, including stems for garnish