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Verde Chicken Enchiladas - Image 1
Verde Chicken Enchiladas - Image 2
Verde Chicken Enchiladas - Image 1
Verde Chicken Enchiladas - Image 2

Verde Chicken Enchiladas

Mexican cuisineLatin American cuisine
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Verde Chicken Enchiladas

Enchiladas

Prep: 25 min • Cook: 30 min. Tender shredded chicken and creamy cheese rolled in corn tortillas, bathed in a vibrant tomatillo-chili verde sauce, and baked until bubbly. This classic Mexican dish is perfect for a comforting family dinner or a festive gathering, offering a delightful balance of spicy, tangy, and savory flavors.

Preparation time
25 min
Cooking time
30 min
Total time
55 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Verde Sauce

  • 1 1/2lb tomatillos(husks removed, rinsed, and halved)
  • 2 pcs serrano peppers(or jalapeños, stemmed, optional seeds removed for less heat)
  • 1/2 cup white onion(chopped)
  • 3 pcs garlic cloves(minced)
  • 1 cup chicken broth
  • 1/2 cup fresh cilantro(packed)
  • 1/2 tsp salt(to taste)
  • 1 tbsp vegetable oil

Enchiladas

  • 3 cup shredded chicken(cooked, from about 1 lb chicken breast)
  • 2 cup monterey jack cheese(shredded)
  • 12 pcs corn tortillas(6-inch)
  • 1/4 cup white onion(finely chopped, for filling)
  • 1/2 cup vegetable oil(for frying tortillas)

Garnish (Optional)

  • sour cream
  • fresh cilantro(chopped)
  • cotija cheese(crumbled)

Instructions

Prepare the Verde Sauce

  1. Preheat oven to 400°F (200°C). Place tomatillos and serrano peppers on a baking sheet. Roast for 15-20 minutes, until softened and lightly charred. Alternatively, boil them until soft.
  2. Transfer roasted tomatillos and peppers to a blender. Add chopped white onion, garlic, chicken broth, cilantro, and salt. Blend until smooth. Taste and adjust seasoning as needed.
  3. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour the blended sauce into the saucepan and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

Assemble the Enchiladas

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a medium bowl, combine shredded chicken, 1 cup of shredded Monterey Jack cheese, and finely chopped white onion. Mix well.
  3. Heat 0.5 cup of vegetable oil in a large skillet over medium-high heat. Quickly dip each corn tortilla into the hot oil for 10-15 seconds per side to soften it, but do not make it crispy. Drain excess oil on paper towels.
  4. Dip each softened tortilla into the verde sauce, coating both sides. Lay the tortilla flat on a clean surface.
  5. Place about 2-3 tablespoons of the chicken and cheese mixture down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  6. Repeat with the remaining tortillas and filling until the baking dish is full.

Bake and Serve

  1. Pour any remaining verde sauce over the rolled enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
  2. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  3. Let the enchiladas rest for 5 minutes before serving. Garnish with sour cream, fresh cilantro, and crumbled cotija cheese, if desired. Serve immediately.

Nutrition

Servings
6
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories550.5 kcal220.2 kcal3,303 kcal
Protein35.2 g14.1 g211.2 g
Fat30.1 g12 g180.6 g
Carbs40.5 g16.2 g243 g

Tips

  • For convenience, pre-cook and shred your chicken a day in advance to cut down on prep time.
  • Don't over-fry the tortillas; they just need to be pliable enough to roll without cracking.
  • Serve with a side of Mexican rice and refried beans for a complete and satisfying meal.

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