Enchiladas Verdes

Name: Enchiladas Verdes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breast, shredded; 8 corn tortillas; 1 lb tomatillos, husked and rinsed, halved; 2 jalapeño peppers, seeded; 1 white onion, chopped; 2 garlic cloves, minced; 1/2 cup fresh cilantro, chopped; 1 cup chicken broth; 2 cups Monterey Jack cheese, shredded; 1/2 cup sour cream; 2 tbsp vegetable oil; to taste salt; to taste black pepper

Corn tortillas stuffed with tender chicken and smothered in a tangy tomatillo sauce topped with melted cheese. A Mexican lunch classic that's comforting and flavorful.

45 minMediumServes 4450 cal/serving

MexicanLunchOven and StovetopStandardAlcohol-Free

Ingredients

1 lb boneless, skinless chicken breast, shredded
8 corn tortillas
1 lb tomatillos, husked and rinsed, halved
2 jalapeño peppers, seeded
1 white onion, chopped
2 garlic cloves, minced
1/2 cup fresh cilantro, chopped
1 cup chicken broth
2 cups Monterey Jack cheese, shredded
1/2 cup sour cream
2 tbsp vegetable oil
to taste salt
to taste black pepper

Instructions

1

Preheat oven to 375°F (190°C).
2

Season 1 lb boneless, skinless chicken breast with to taste salt and to taste black pepper. Cook in a skillet over medium heat until it reaches an internal temperature of 165°F (74°C), about 6-8 minutes per side. Let cool slightly, then shred into bite-sized pieces.
3

In a pot, combine 1 lb halved tomatillos, husked and rinsed, 2 seeded jalapeño peppers, half of the 1 chopped white onion, 2 minced garlic cloves, and 1 cup chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes until tomatillos are soft.
4

Transfer the tomatillo mixture to a blender with half of the 1/2 cup chopped fresh cilantro. Blend until smooth. Be careful with hot liquids in the blender.
5

Heat 2 tbsp vegetable oil in a skillet. Pour in the tomatillo sauce and simmer for 5 minutes. Season with salt and pepper to taste.
6

Warm 8 corn tortillas slightly to make them pliable. Dip each tortilla in the sauce, then fill with shredded chicken and a sprinkle of Monterey Jack cheese.
7

Roll up the tortillas and place seam-side down in a baking dish. Pour remaining sauce over the top and sprinkle with the remaining 2 cups shredded Monterey Jack cheese.
8

Bake for 15-20 minutes until the cheese is melted and bubbly.
9

Serve topped with remaining cilantro, onion, and 1/2 cup sour cream.

Questions

Can I make Enchiladas Verdes dairy-free?

Yes. The dairy in this entry is 2 cups Monterey Jack cheese, shredded, 1/2 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Enchiladas Verdes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Enchiladas Verdes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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