Karens New Mexican Chicken Enchiladas Verde
Bring the bold, zesty flavors of the Southwest to your table with Karen's New Mexican Chicken Enchiladas Verde! This irresistible dish features tender shredded chicken simmered in a rich concoction of green chiles, tangy lime juice, aromatic spices, and creamy sour cream, all lovingly wrapped in soft corn tortillas. Smothered with vibrant green enchilada sauce and topped generously with melted Monterey Jack cheese, these enchiladas offer the perfect combination of creamy, cheesy, and savory goodness. Ready in just under an hour, this easy-to-follow recipe is ideal for weeknight dinners or festive gatherings. Serve these enchiladas hot out of the oven, garnished with fresh cilantro and a dollop of sour cream, for a comforting, flavor-packed Mexican-inspired feast. Perfect for lovers of Tex-Mex cuisine, this recipe will quickly become a family favorite! Keywords: New Mexican enchiladas, chicken enchiladas verde, green chile recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Canned green chile (mild or medium)
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 12 pieces Corn tortillas
- 1 tablespoon Fresh lime juice
- 1 teaspoon Cumin powder
- 2 cups Green enchilada sauce
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a large pot. Pour the chicken broth over them and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another minute.
Stir in the canned green chile, chopped cilantro, sour cream, and lime juice. Add the cumin powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Mix well and cook for 2 minutes.
Add the shredded chicken to the skillet and mix until the chicken is coated in the sauce. Remove from heat.
Warm the corn tortillas in the microwave or on a dry griddle to make them pliable.
Spread 1/4 cup of green enchilada sauce on the bottom of a 9x13-inch baking dish.
Take a tortilla, place a few tablespoons of the chicken mixture inside, sprinkle with a bit of shredded cheese, then roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the rest of the shredded cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Garnish with extra chopped cilantro, if desired, and serve with a dollop of sour cream or additional lime wedges.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 618 mg | 13% | |
*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.
