If you are looking for a change of pace from your normal chicken enchiladas, then this is the meal for you! It is SO delicious and creamy. There was not a drop left in the pan I made. That is how good this is.
Most enchiladas are rolled up and red sauce is used, but in this dish, you lay out the corn tortillas like a lasagna and use salsa verde instead.
Fall in love with it!
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground chicken
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and pepper
- 2 jalapeños, chopped
- 1 red onion, chopped
- 3 cloves garlic, grated or finely chopped
- 12 large or 14 small tomatillos, peeled and coarsely chopped
- 1/3 cup cilantro (a generous handful)
- 2 avocados
- Grated peel and juice of 2 limes
- 1 tablespoon honey
- One 11-ounce package flour tortillas
- 1/2 pound monterey jack cheese, shredded
Preheat the broiler or the oven to 400°. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes.
In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onions, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and process for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
In a clean skillet, cook the tortillas until charred. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes.