For the creamy salsa verde:
5 medium tomatillos
1/2 onion, diced
1 can mild green chiles
2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup greek yogurt
1/2 cup chopped cilantro
For the enchiladas:
1 lb shredded chicken
12 oz shredded cheese (I used cheddar)
1 bell pepper, diced
1/4 cup cilantro
Under a broiler, roast the tomatillos, jalapeno, onion and jalapeno pepper for 15-20 minutes, until the tomatillos are charred and bubbling.
Remove the stem of the jalapeno pepper. Then transfer the roasted vegetables and juices to a food processor. Add the cumin, salt, pepper, garlic, and cilantro. Pulse the mixture until well combined.
In a large bowl combine and shredded chicken with 1 1/4 cup of the salsa verde, cilantro, bell pepper and half of the shredded cheese. Mix well, then add salt and pepper to taste.
Lower the oven temperature to 350 degrees F.
In a 9X13 inch baking dish, spread a thin layer of the creamy salsa verde.
Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, seam side down.
Pour the remaining creamy salsa verde over the top of the enchiladas and top with the remaining cheese.
Bake for 10 minutes covered. Remove foil and bake for another 15 minutes or until cheese is bubbly. Garnish with cilantro, avocado, and jalapenos, and serve!
Keywords: enchiladas; mexican