Simple Enchiladas Verdes

• medium-sized tomatillos, husks removed15
• jalapeño peppers, ribs and seeds removed↗3
• cloves garlic, peeled↗4
• fresh packed cilantro0.5 cup
• chicken broth↗1 cup
• sour cream↗0.5 cup
• salt to taste↗
• or so 8-inch tortillas - corn or flour will work10
• shredded cheese - Pepper Jack or Monterrey Jack are my favorites12 ounce
• cooked chicken, shredded1

Step-by-step instructions

1. 1

   Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.

2. 2

   Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.

3. 3

   Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.