Chicken Enchiladas with Slow Cooker Salsa Verde
"Chicken enchiladas topped with a flavorful salsa verde (slow cooker! <--- yes!), Monterey jack cheese, and a simple cilantro-lime sour cream sauce...."
INGREDIENTS
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2 tbsp olive oil
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1 pound tomatillos, papery husks removed, rinsed, and quartered
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2 jalapenos, seeded and roughly chopped
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1 yellow onion, peeled and quartered
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1 large poblano pepper (about 5-6 ounces), seeded and roughly chopped
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2 large cloves of garlic, roughly chopped
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1/2 tsp kosher salt
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1 pound boneless, skinless chicken breast, seasoned with salt and pepper
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1/4 cup fresh cilantro leaves
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Juice of 1 lime
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8 (8-inch) flour tortillas
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8 ounces Monterey jack cheese, shredded
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1/4 cup sour cream
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Juice of 1 lime
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1 tsp chopped cilantro
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Pinch of kosher salt
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1/4 cup diced red onion
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2 tbsp chopped cilantro
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