Cheesy Chicken Enchiladas

Instructions

1. 1

   1. Sear Chicken

2. 2

   Preheat oven to 375 F.  Heat 1 tablespoon canola oil in a medium pan over medium-high heat.  Pat chicken dry with paper towel.  Season all over with 1/2 teaspoon salt and pepper as desired.  While oil is shimmering, add chicken and sear until cooked through and no longer pink, about 5 minutes per side.  Remove from pan and, using 2 forks, shred into bite-sized pieces.

3. 4

   2. Prepare ingredients

4. 5

   While chicken sears, rinse all produce.  Mince garlic.  Remove and discard husks from tomatillos and cut into 1/4 inch cubes.  Cut tomato into 1/4 inch cubes.  Stack tortillas, wrap in foil, and place in oven to warm until ready to use.

5. 7

   3. Cook salsa suiza

6. 8

   Wipe pan from chicken clean and add 1 tablespoon canola oil over medium-high heat.  When oil is shimmering, add spices and garlic and cook until fragrant, about 30 seconds.  Add tomatillos and cook until soft, about 3 minutes more.  Remove pan from heat, then add sour cream and stir to combine.  Season with 1/4 teaspoon salt and pepper as desired.

7. 10

   4. Make filling

8. 11

   In a medium bowl, stir together spinach, shredded chicken, tomato, half of Monterey jack, and half of salsa suiza.

9. 13

   5. Assemble enchiladas suizas

10. 14

    Place warmed tortillas on a clean dry surface.  Working with 1 tortilla at a time, add 1/2 cup filling to center and roll into a cylinder.  Place seam-side down in aluminum tin.  Repeat to form 6 enchiladas, placing 3 in each tin.  Spread remaining salsa suiza over enchiladas to mostly cover.  Sprinkle over remaining Monterey jack.

11. 16

    6. Bake enchiladas

12. 17

    Transfer enchiladas suizas to oven and bake until filling is warmed through and cheese is bubbling, 10-12 minutes.  Dig in!