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June 18, 2022 1 Comment
The great thing about this recipe is the salsa verde. It is hands down, the best salsa verde I have had. If you don't want to make the enchiladas, just enjoy the homemade salsa verde - trust me, it is worth the extra steps.
Adjust oven rack 6 inches from broiler element. Line rimmed baking sheet with aluminum foil, set aside. Toss tomatillos and poblanos with oil. Arrange tomatillos and poblanos cut side down (skin side up) on prepared baking sheet.
Our favorite way to enjoy enchiladas is shredded beef or chicken. To prepare the meat, place chicken or roast in a crockpot seasoned with salt, pepper, and and cook on low for 6-8 hours.
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