Chicken Enchiladas with Salsa Verde recipe

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Ingredients

5 large chicken breasts
salt and ground black pepper to taste
water
5 fresh tomatillos, husks removed
1 serrano pepper, or more to taste
2 cloves garlic
3 poblano peppers
1 tablespoon vegetable oil
1 onion, chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup vegetable oil
12 corn tortillas
2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
4 tablespoons Mexican crema

Nutrition Info

476.3 calories
carbohydrate: 21.5 g
cholesterol: 100.4 mg
fat: 32 g
fiber: 3 g
protein: 26.6 g
saturatedFat: 11.9 g
servingSize: -
sodium: 454 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.

  3. Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.

  4. Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag, remove and discard skins and stems.

  5. Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.

  6. Remove chicken from the water in the pot and shred using a fork.

  7. Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.

  8. Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.

  9. Bake in the preheated oven until cheese starts to brown, about 20 minutes.

Recipe Yield

12 servings

Recipe Note

Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.

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