2lbs.tomatillos (8-10 tomatillos)husked, rinsed with warm water, cut in half
1largewhite onioncut into 1" chunks
2freshpoblano peppersseeded, cut in half
1freshjalapeñoseeded, cut in half (keep seeds if you want to make the sauce spicy)
½tsp.salt
½tsp.black pepper
½tsp.smoked paprika
3tbsp.olive oilextra virgin
For The Enchiladas
12corntortillas
8oz.shredded cheeseI prefer Monterey Jack and Cheddar - you can do 4 oz. of each or use a blend
olive oil spray
½limejuiced
3green onionschopped
4oz.queso frescocrumbled
3-4tablespoonMexican crema
3tbsp.cilantrochopped (optional)
Instructions
Prepare The Shredded Chicken In A Slow Cooker
In a bowl, whisk spices and chicken broth together.
Using a spatula, spread mixture on top and bottom of chicken breasts and place in slow cooker. Cook on low for 8-10 hours OR on high for 4-6 hours.
When chicken is finished cooking, remove the chicken breasts and shred with 2 forks or with hand mixer (see blog post for instructions). Set aside to cool slightly.
Prepare Roasted Tomatillo Sauce
Preheat oven to 400°F/200°C.
Place whole garlic bulb on a small sheet of aluminum foil. Drizzle with olive oil (1 tbsp.). Wrap aluminum foil around garlic (cover completely) and place in oven.
Arrange tomatillos (cut side down), onion, poblano peppers, and jalapeño on a sheet tray. Sprinkle with salt, pepper, and smoked paprika. Drizzle with 3 tbsp. extra virgin olive oil and toss together.
Place sheet tray in oven and roast for 20-25 minutes at 400°F/200°C.
Remove vegetables from oven and place them in a blender. Carefully remove and unwrap garlic from aluminum foil. Squeeze the roasted garlic cloves into the blender (leaving the outer husk out). Blend the mixture until smooth, about 1 minute. Set aside.
Assemble The Enchiladas
Spray each corn tortilla on one side with olive oil and place them in a stack on a microwave-safe plate. Microwave tortillas for 2 minutes. Be careful taking them out - they will be hot! Set aside until they are cool enough to handle.
In a 9"x13" casserole dish, spread enough tomatillo sauce to completely cover the bottom of the dish (about ¾ cup).
Assemble enchiladas: On each tortilla, place 2-3 tbsp. shredded chicken and 1-2 tablespoon shredded cheese. Roll and place in casserole dish. Repeat with all 12 tortillas.
Once all 12 enchiladas are in the dish, spread remaining sauce over enchiladas and then sprinkle remaining shredded cheese on top. Bake in the oven at 400°F/200°C for about 15 minutes, until the cheese is melted.
Remove enchiladas from oven. Squeeze ½ lime over the enchiladas. Sprinkle the top of the enchiladas with chopped green onion, crumbled queso fresco, chopped cilantro, and then drizzle the top with Mexican crema. Serve immediately and enjoy!