Chicken Enchiladas Verde {GF}

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After all that is holiday overload, you need something bright, fresh, and not involving a stick of butter. These enchiladas are light, full of flavor, and easily reheat for amazing leftovers.

Chicken Enchiladas Verde {GF}: Makes 14 enchiladas

5 tomatillos, roasted1 poblano, roasted
1/2 onion
juice of 1 1/2 limes
handful of fresh cilantro
pinch of salt
2lb boneless chicken thighs, baked
2/3 cup sour crean
1 cup shredded cheddar cheese
14 corn tortillas

Peel and halve tomatillosĀ  and poblano, place on a baking sheet and broil for 5 minutes on each side, or until pieces start to char and bubble. Place tomatillos and poblano in a food processor with onion, lime juice, cilantro, and salt. Combine until desired salsa consistency is reached.

Remove 1/2 cup salsa and set aside. Add sour cream and baked chicken and mix until combined. Spoon mix into tortillas and place, seam side down, into a glass baking dish (I needed two dishes–one large and one small). Top with shredded cheese and remaining 1/2 cup salsa. Bake at 350 for 30 minutes.

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