Enchiladas Pollo Verde
Get ready to savor the zesty, comforting flavors of Enchiladas Pollo Verde, a classic Mexican dish bursting with vibrant ingredients and bold aromas. These enchiladas feature tender shredded chicken nestled in warm corn tortillas, generously smothered with a homemade verde sauce made from roasted tomatillos, poblano peppers, and fresh cilantro. Topped with melted Monterey Jack cheese, this dish is baked to golden perfection for an irresistible blend of smoky, tangy, and savory notes. Perfect for family dinners or festive gatherings, these enchiladas are easy to customize with sour cream and lime wedges for a bright, creamy finish. With just 30 minutes of prep, this recipe brings authentic Mexican comfort food straight to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
- 12 pieces Corn tortillas
- 8 medium Tomatillos
- 2 whole Poblano peppers
- 1 whole Jalapeño pepper
- 1 medium White onion
- 3 whole Garlic cloves
- 1 cup Cilantro
- 2 cups Chicken broth
- 2 cups Monterey Jack cheese
- 0.5 cup Sour cream (optional for serving)
- 4 pieces Lime wedges (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and garlic powder.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until browned. Remove and set aside.
In the same skillet, add the tomatillos, poblano peppers, jalapeño pepper, onion (quartered), and garlic cloves. Drizzle with the remaining 1 tablespoon of oil and cook until the vegetables are slightly charred, about 8-10 minutes.
Transfer the sautéed vegetables to a blender. Add cilantro and chicken broth. Blend until smooth to create the verde sauce. Season with salt to taste.
Add the chicken breasts to a pot of boiling water or chicken broth and cook for 10-12 minutes until fully cooked. Remove and shred using two forks.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spread a thin layer of verde sauce on the bottom of a 9x13-inch baking dish.
Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the baking dish.
Pour the remaining verde sauce evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
Serve hot, optionally topped with sour cream and accompanied by lime wedges.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 5635 mg | 245% | |
| Total Carbohydrate | 352.4 g | 128% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 32.2 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2355 mg | 181% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4472 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
