Chicken Enchiladas in Salsa Verde
Ingredients
- 1 ½ pounds tomatillos, husked, scrubbed, rinsed, and quartered
- 1 fresh jalapeño, stemmed
- 1 clove garlic, peeled
- ⅔ cup chopped white onion, divided
- 1 ½ cups coarsely chopped cilantro
- 1 teaspoon kosher salt
- 1 tablespoon canola or safflower oil
- 1 cup heavy cream
- 12 corn tortillas, warmed
- 3 cups cooked, shredded chicken, such as rotisserie
- 1 cup shredded Monterey Jack cheese
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