Green Chili Chicken Enchiladas

Ingredients

• •1 whole whole chicken
• •2 tbsp coarse kosher salt
• •1 tsp black pepper
• •2 tsp dried oregano
• •1 stick butter
• •2 tbsp extra virgin olive oil
• •10 whole tomatillos
• •10 whole green chili peppers (hatch or anaheim)
• •32 oz chicken broth
• •30 count white corn tortillas
• •10 oz queso quesadilla
• •1 medium yellow onion
• •32 oz mexican-style shredded cheese
• •1 cup sour cream
• •1 bunch fresh cilantro
• •1 tsp chili powder

Instructions

1. 1

   Rub whole chicken with olive oil. Mix salt, pepper, thyme, and oregano into a rub and coat chicken thoroughly. Place breast-side down in baking dish. Insert half stick butter in cavity, place remaining butter on top. Cook at 350°F for 1 hour 15 minutes.

2. 2

   Peel tomatillos, remove stems, clean, and oil. Oil green chilies. Grill tomatillos and chilies 10-15 minutes per side until browned. Steam chilies in foil 5 minutes, then peel, deseed, and chop.

3. 3

   Place tomatillos in pot with chicken broth, 1 tsp oregano, and 1 tsp salt. Boil, then simmer 10 minutes.

4. 4

   Remove chicken from oven. Baste with drippings and butter. Cover with foil and rest 15 minutes. Cool and shred all the meat.

5. 5

   Blend tomatillos with immersion blender until smooth. Add chopped green chilies and simmer 5 minutes.

6. 6

   Preheat oven to 375°F. Mix shredded chicken, diced onion, and cubed queso. Layer tortillas, chicken mixture, and more tortillas in a 13x9 pan. Double-decker if you have enough.

7. 7

   Pour half the green chili sauce over top. Add 16 oz cheese. Bake 30 minutes at 375°F. Rest 5-10 minutes. Garnish with chili powder, sour cream, and cilantro.