Enchiladas Verdes
Discover the irresistible flavors of Enchiladas Verdes, a vibrant Mexican classic that combines tender shredded chicken, zesty homemade salsa verde, and melty Monterey Jack cheese, all wrapped in soft corn tortillas. This recipe shines with its authentic salsa made from fresh tomatillos, serrano peppers, garlic, and cilantro, blended to perfection for a tangy, mildly spicy kick. After baking the enchiladas to golden, bubbly perfection, they're topped with a dollop of creamy sour cream for a luscious finish. Perfect for a satisfying weeknight dinner or a festive gathering, these enchiladas are a celebration of bold, comforting flavors that are sure to delight. Whether you're crafting them for family meals or showcasing traditional Mexican cuisine to friends, this easy-to-follow recipe promises to be a crowd-pleaser. Keywords: enchiladas verdes recipe, Mexican enchiladas, salsa verde, chicken enchiladas, homemade enchilada recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 tablespoon olive oil
- 8 pieces fresh tomatillos
- 2 pieces serrano peppers
- 3 pieces garlic cloves
- 0.5 pieces white onion
- 0.5 cups cilantro
- 1 cup chicken broth
- 12 pieces corn tortillas
- 2 cups grated Monterey Jack cheese
- 1 cup sour cream
- 0.25 cup vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
Lightly season the chicken breasts with 1 teaspoon of salt.
In a medium skillet, heat the olive oil over medium heat and cook the chicken breasts until cooked through, about 6-7 minutes per side. Set aside to cool slightly before shredding.
Husk and rinse the tomatillos under warm water to remove any sticky residue.
Place the tomatillos, serrano peppers, and garlic cloves into a saucepan. Cover with water, bring to a boil, and simmer until tomatillos are softened, about 8 minutes.
Drain the saucepan and transfer the vegetables to a blender. Add the white onion, cilantro, 1 teaspoon of salt, and chicken broth. Blend until smooth to make the salsa verde.
In a clean skillet, heat the vegetable oil over medium heat. One at a time, lightly fry each tortilla for about 5 seconds per side to make them pliable. Drain on paper towels.
Spread a thin layer of salsa verde on the bottom of a baking dish.
Spread some salsa verde over each tortilla, fill with a few tablespoons of the shredded chicken, roll up tightly, and place seam-side down in the baking dish.
Pour the remaining salsa verde evenly over the rolled tortillas.
Sprinkle the grated Monterey Jack cheese over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve hot with a dollop of sour cream on top and garnish with extra cilantro if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 566 mg | 44% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 661 mg | 14% | |
*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.
