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Mexican

Chicken Enchiladas Verdes

Enjoy flavorful Chicken Enchiladas Verdes, a classic Mexican dish featuring tender shredded chicken rolled in corn tortillas and smothered in vibrant green tomatillo sauce. Perfect for a comforting family dinner or a festive gathering, this dish combines zesty flavors with cheesy goodness in every bite.

Prep time: 20 minCook time: 25 minTotal time: 45 min

Aim for a healthy weight (IA CAT31307268).pdf by Fæ is licensed under Public domain

Ingredients

  • 2 lbs cooked chicken breast, shredded
  • 12 corn tortillas
  • 1 lb tomatillos, husked and rinsed
  • 1 jalapeño pepper, seeds removed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped cilantro
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt to taste
  • Pepper to taste
  • Optional: sour cream and extra cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a pot, bring tomatillos, jalapeño, onion, and garlic to boil. Cook until the tomatillos are soft, about 8-10 minutes.
  3. Transfer the cooked tomatillos, jalapeño, onion, and garlic to a blender. Add cilantro, cumin, salt, and pepper. Blend until smooth to make the green sauce.
  4. Heat olive oil in a large skillet over medium heat. Pour in half of the green sauce and cook for 2 minutes.
  5. Add the shredded chicken to the skillet and stir to coat in the sauce. Cook for 3-4 minutes until heated through.
  6. Warm the corn tortillas in a dry skillet or microwave to make them pliable.
  7. Spread a thin layer of the green sauce over a baking dish. Dip each tortilla in the sauce, then spoon some chicken mixture onto the center, roll up, and place seam-side down in the baking dish.
  8. Repeat with remaining tortillas and chicken filling, arranging them closely in the dish.
  9. Pour the remaining green sauce over the assembled enchiladas and sprinkle with shredded cheese.
  10. Bake uncovered for 15-20 minutes, until the cheese is melted and bubbling.
  11. Garnish with additional cilantro and serve hot, optionally with sour cream.