• 2 lbs tomatillos, husks removed
• 2 large jalapeños, chopped
• 6 cloves of garlic, chopped
• 1 1/2 tsp cumin
• 1 1/2 C Daregal Fresh Frozen Cilantro
• 3/4 C Daregal Fresh Frozen Parsley
• 1/2 C Daregal Fresh Frozen Basil
• 1 Tbsp sugar
• 1/2 C good chicken stock
• 1 Tbsp fresh-squeezed lime juice
• 12 medium-large corn tortillas*
• 2 C cooked shredded chicken

Description: Fresh Herb Enchiladas are a twist on a traditional enchiladas verdes. In this recipe tomatillos still serve as the base of the sauce, but the amount and variety of the herbs is increased. The fresh flavors of cilantro, parsley, and basil are highlighted against the tang and heat of the tomatillos and jalapeños. The dish makes a perfect spring and summer meal.

Directions

• Cover tomatillos and jalapeños with water and bring to a boil.
• Reduce heat and simmer until tomatillos are soft 10-15 minutes. Drain and let cool.
• Chop tomatillos and jalapeños (discard seeds if you want a milder sauce) and place in a blender or food processor.
• Add all ingredients except tortillas. Blend until ingredients are combined, but still slightly chunky.
• Return mixture to saucepan and heat over medium low heat. Heat until warmed thoroughly or until a desired thickness is reached.
• Place corn tortillas in a separate skillet and cover with a small amount of the herb mixture. Heat for a few minutes over low heat to soften tortillas.
• Transfer tortillas to serving plates and fold in half twice. Top with shredded chicken. Cover with additional sauce. Garnish with onions and sour cream if desired.