Enchiladas Verdes

Roast tomatillos, onion half, and garlic in a dry skillet over medium-high heat for 8–10 minutes, turning occasionally, until charred and soft.

Transfer to a blender with cilantro, lime juice, salt, and 0.5 cup water. Blend until smooth. Taste and adjust seasoning.

Warm olive oil in a saucepan over medium heat. Pour in sauce and simmer for 5 minutes until slightly thickened. Set aside.

Combine shredded chicken, shredded cheese, diced onion, and 0.25 cup sour cream in a bowl. Mix gently. Adjust salt to taste.

Preheat oven to 350°F. Spread 0.5 cup sauce evenly over the bottom of a 9x13 baking dish.

Warm each tortilla in a dry skillet or over a flame until pliable. Dip both sides in the warm green sauce.

Spoon about 0.25 cup filling into the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

Pour remaining sauce over the rolled enchiladas. Drizzle with remaining 0.5 cup sour cream in ribbons or small dollops.

Cover with foil and bake for 20–25 minutes until the sauce bubbles at the edges. Remove foil in the last 5 minutes to warm the top.

Garnish with crumbled cotija cheese and chopped cilantro. Serve warm with extra sour cream on the side.