Green Chicken Enchiladas
Shredded chicken and melted cheese rolled in corn tortillas, bathed in tangy roasted tomatillo sauce.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
This classic Mexican-style dish layers tender shredded chicken and melted Monterey Jack inside soft corn tortillas, then smothers them in a tangy, slightly spicy green salsa made from roasted tomatillos and poblano peppers. It's a comforting weeknight dinner that also works well for casual entertaining, especially alongside rice and beans.
Ingredients
- 2 cups cooked shredded chicken breast
- 12 corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 1/2 cups green salsa verde
- 1/2 cup sour cream
- 1/2 cup diced white onion
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Method
-
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
-
In a medium bowl, combine the shredded chicken, diced onion, 1 cup of the shredded cheese, 1/2 cup of the salsa verde, salt, and pepper. Mix well.
-
In a small saucepan, warm the remaining salsa verde with the chicken broth over medium-low heat until heated through.
-
Heat the vegetable oil in a 9-inch skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side to soften, then stack on a plate lined with paper towels.
-
Dip each softened tortilla briefly into the warmed salsa verde to coat both sides.
-
Spoon about 1/4 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
-
Pour the remaining salsa verde evenly over the rolled enchiladas, then sprinkle with the remaining 1 cup of shredded cheese.
-
Bake uncovered until the cheese is melted and bubbling and the sauce is heated through.
-
Remove from the oven and let rest for 5 minutes before serving.
-
Drizzle with sour cream and sprinkle with chopped cilantro. Serve warm with lime wedges.
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Green Chicken Enchiladas
This classic Mexican-style dish layers tender shredded chicken and melted Monterey Jack inside soft corn tortillas, then smothers them in a tangy, slightly spicy green salsa made from roasted tomatillos and poblano peppers. It's a comforting weeknight dinner that also works well for casual entertaining, especially alongside rice and beans.
1 hr 15 min 6 servings 420 cal
Ingredients
- 2 cups cooked shredded chicken breast
- 12 corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 1/2 cups green salsa verde
- 1/2 cup sour cream
- 1/2 cup diced white onion
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Method
- 1
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- 2
In a medium bowl, combine the shredded chicken, diced onion, 1 cup of the shredded cheese, 1/2 cup of the salsa verde, salt, and pepper. Mix well.
- 3
In a small saucepan, warm the remaining salsa verde with the chicken broth over medium-low heat until heated through.
- 4
Heat the vegetable oil in a 9-inch skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side to soften, then stack on a plate lined with paper towels.
- 5
Dip each softened tortilla briefly into the warmed salsa verde to coat both sides.
- 6
Spoon about 1/4 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- 7
Pour the remaining salsa verde evenly over the rolled enchiladas, then sprinkle with the remaining 1 cup of shredded cheese.
- 8
Bake uncovered until the cheese is melted and bubbling and the sauce is heated through.
- 9
Remove from the oven and let rest for 5 minutes before serving.
- 10
Drizzle with sour cream and sprinkle with chopped cilantro. Serve warm with lime wedges.
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