No-bake chicken enchiladas


For the salsa:

For the enchiladas:


Step 1

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add the garlic, jalapeño, and a pinch of salt, and cook until the garlic is softened, about 2 minutes. Add the tomatillos and ½ cup water and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer until the tomatillos are softened and broken down, about 10 minutes.

Step 2

Uncover and simmer over medium heat until thickened, about 4 minutes. Puree in a blender if desired, and return it to the skillet; keep warm. (Be sure to let the salsa cool slightly before pureeing. For a more rustic texture, you can skip this step.)

Step 3

In a large bowl, toss the chicken with ½ cup of the salsa. Add half of the onion and cilantro and toss. Season with salt and pepper.

Step 4

Using tongs, dip a tortilla in the salsa so it's completely submerged and warm it in the skillet until pliable, about 10 seconds. Transfer to a plate. Fill the tortilla with about ¼ cup of the chicken filling and roll it up to enclose. Transfer the tortilla, seam side down, to a platter or a shallow baking dish. Repeat with the remaining tortillas. Pour any leftover salsa over the enchiladas.

Step 5

In a small bowl, toss together the remaining onion and cilantro with the cheese. Sprinkle mixture over the enchiladas and serve.