Enchiladas Verdes
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.
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
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1
Preheat oven to 375°F (190°C).
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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.
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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.
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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.
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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.
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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.
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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.
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8
Bake for 15-20 minutes until the cheese is melted and bubbly.
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9
Serve topped with remaining cilantro, onion, and 1/2 cup sour cream.