Cooking Up Something New with Krista

Enjoy the latest installment of Partner Krista Sontag's cooking vlog where she tries out a new recipe and shares career and industry advice for those also trying out something new! This week, she's making Chicken Verde Enchiladas with a side of Consistency (Delicious recipe below)!

Chicken Verde Enchiladas

Ingredients:

5 skinless chicken breasts

4 tomatillos (cut in half)

1 medium onion (quartered)

1 bunch of cilantro

2 jalapenos (cut into 2 pieces keeping the seeds)

2 avocados

2 cloves of garlic

¼ cup olive oil

Salt, pepper, cumin, garlic to taste

12 tortillas

24oz of quesadilla cheese

Boil chicken breasts in seasoned water (salt, pepper, garlic, cumin), shred when finished, and set aside. While the chicken is boiling, roast your tomatillos, onion, and jalapenos on the stove in a medium pan. Once all the veggies are roasted, place them in a blender with olive oil, cilantro, avocado, garlic, and seasonings. Blend until you have a smooth consistency (add a bit of water if you want it smoother). Continue to season to taste.

Preheat oven to 385 degrees. Put a small layer of salsa in the base of your casserole dish and repeat the next step until the dish is full. Take a small spoonful of salsa, and spread it across the tortilla, a pinch of chicken, and a hand full of cheese, and drizzle more salsa on top. Roll tightly and place down in the dish.  Once your dish is full, pour salsa on top of your enchiladas and spread it evenly (do not over-pour, you just want a base coat) and then cover with the remaining cheese. I like to put dollops of salsa on top of the cheese when done. Place the dish in the oven for 20 min or until the cheese is melted and starts browning on the edges. Garnish with sour cream, fresh onion, and cilantro if you would like. Enjoy!