WHERE CAN I BUY SALSA VERDE RECIPES

Steps:

• Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
• Quarter the onion.
• Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
• Bring the water and ingredients to a boil and then simmer for 10 minutes.
• Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
• Heat 2 tablespoons of cooking oil in the pot.
• Pour the blended salsa back into the pot with the hot cooking oil.
• Reduce the heat and simmer for 20 minutes.
• Add the salt and adjust if necessary.

Steps:

• Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
• Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
• Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
• Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.