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a serving of enchiladas verde topped with fresh cilantro

Enchiladas Verdes Recipe

Recipe ByLaura Reigel
Servings :8 servings
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes

EQUIPMENT

INGREDIENTS

Salsa Verde Recipe

  • 1 lb tomatillos
  • 1 white onion quartered
  • 4 serrano peppers or jalapeños
  • 2 cloves garlic
  • ½ cup fresh cilantro
  • 2 ½ teaspoons sea salt
  • 3 cups water or chicken broth
  • 1 tablespoon oil
  • 1 tablespoon lime juice freshly squeezed

INSTRUCTIONS

Easy Shredded Chicken

  • Preheat the oven to 425℉.
  • Rinse the chicken breasts and pat dry with a paper towel.
    4 chicken breasts
  • Season with taco seasoning and salt and pepper.
    2 teaspoons taco seasoning, 1 teaspoon kosher salt, ¼ teaspoon black pepper
  • Bake for 20 minutes. Until the internal temperature is 165℉.
  • Allow the chicken to cool before shredding with 2 forks.

Salsa Verde Recipe

  • Boil the vegetables: Add the water, salt, tomatillos, onion, garlic, and chiles to a saucepan. Bring everything to a boil and then reduce the heat to a simmer. Simmer uncovered for 8 to 10 minutes.
    1 lb tomatillos, 1 white onion, 4 serrano peppers, 2 cloves garlic, ½ cup fresh cilantro, 2 ½ teaspoons sea salt, 3 cups water
  • Drain the liquid off of the boiled mixture. Reserve ½ to 1 cup of the liquid to thin the salsa, if needed.
  • Blend: Transfer the boiled vegetables to the bowl of your food processor. Add the cilantro and lime juice and blend until smooth.
  • Fry: Add the oil to the pot and heat to medium-high. Add the blended salsa to the pan and bring it to a boil. Reduce the heat and simmer the salsa. This step reduces the salsa and concentrates its flavor.
    1 tablespoon oil
  • Adjust the seasoning: Add a little salt, if needed. Finish with a squeeze of lime juice.
    1 tablespoon lime juice

Enchiladas Verdes

  • Make the shredded chicken and the green sauce.
  • Preheat the oven to 350℉(177℃)
  • Combine the shredded chicken, 1 cup of salsa verde, 1/2 cup diced onion, and 2 cups of shredded Monterey jack cheese. 
    4 cups salsa verde, ½ cup white onion
  • Add one cup of salsa verde to the bottom of a 9x13 casserole dish. Add 1/3 cup of chicken filling to the center of each tortilla, roll them, and place the rolled-up tortillas in the baking dish seam side down. 
    12 6-inch tortillas
  • Top the enchiladas with the remaining sauce and sprinkle with another 2 cups of shredded Monterey jack cheese. 
    16 ounces monterey jack cheese
  • Cover the casserole dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 -15 minutes until the cheese is completely melted. 
  • Top with minced fresh cilantro and queso fresco or cotija cheese if desired. 

NUTRITION

Serving: 1 slice | Calories: 577kcal | Carbohydrates: 36g | Protein: 43g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 2641mg | Fiber: 3g | Sugar: 12g | Calcium: 510mg | Iron: 3mg