Chicken Salsa Verde EnchiladasServes 8

Salsa VerdeIngredients½ pound tomatillos, husked 2 garlic cloves 1 jalapenos 1/2 yellow onion, peeled, sliced, quartered or whole 1 teaspoons ground cumin 1 teaspoon salt 1/4 cup chopped cilantro leaves 1/2 lime, juiced

Directions1. Preheat grill.2. Bring a small pot of water to a boil. Place tomatillos in water and boil and until

skin begins to slip off.3. Roast garlic and jalapenos and tomatillos on grill until just charred.4. Heat a small pan and sauté onions until just softened and add garlic, cumin and

salt.5. Transfer to a blender and puree. Reserve to pour over chicken enchiladas.

EnchiladasServes 8

Ingredients1 yellow onion4 cloves garlic

1322 Washington Ave. Grand Haven MI 49417616-296-9200

Artisanofgrandhaven.com

4 cups chicken stock4 chicken breasts1t Cumin1t Cayenne1t 7-2-18 corn tortillas1 cup shredded Chihuahua cheese

Directions1. Preheat oven to 350 degrees.2. Heat a 4 quart sauce pan over high heat. Add onions, cook until just soft

then add garlic. Add stock and bring to a boil. Place chicken breasts in pan and cook 10-15 minutes until chicken is fully cooked. Strain chicken, onions and garlic and let cool.

3. Line a sheet pan with paper towel. Heat a small amount of oil in a frying pan. Add one tortilla and fry about 15 seconds. Carefully flip tortilla and fry other side for 10 seconds longer. Repeat until all tortillas are fried. Be careful not to fry too long or tortillas will break when rolling.

4. Spray a baking dish with Pam. Using two forks pull and fluff the chicken breast. Mix pulled chicken with onions, garlic, cumin, cayenne and 7-2-1. Divide between eight tortillas and roll. Place in pan, seam side down. Pour Salsa Verde over Enchiladas, , bake until hot, about 30 minutes. then top with shredded cheese.

1322 Washington Ave. Grand Haven MI 49417616-296-9200

Artisanofgrandhaven.com