Mexican Enchiladas Verdes with Chicken

Name: Mexican Enchiladas Verdes with Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 8 pieces corn tortillas (warmed); 1 cup Monterey Jack cheese (shredded); 1/2 cup sour cream; 1/4 cup chopped cilantro; 1 pound tomatillos (husked and rinsed); 2 pieces jalapeño peppers (stemmed and seeded); 1/2 cup white onion (chopped); 2 cloves garlic (minced); 1/2 cup chicken broth; 1 tablespoon olive oil; 1 teaspoon salt

StandardMexicanDinnerFamily-FriendlyComfort FoodSavory

⏱️ 20m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

Get RecipeBox AI on the App Store

Overview

Delicious and tangy enchiladas filled with tender chicken and topped with a vibrant green sauce, perfect for a comforting Mexican meal.

Macronutrients per serving

grams

Protein

32.0g 36%

Fat

22.0g 24%

Carbs

36.0g 40%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Calcium

20% DV

Essential for bone health

☀️ Vitamin A

15% DV

Important for vision and immune health

🔺 Iron

10% DV

Crucial for oxygen transport in the blood

🌾 Fiber

5 g

Aids in digestion and promotes heart health

Ingredients

Main Ingredients

2 cups shredded cooked chicken
8 pieces corn tortillas warmed
1 cup Monterey Jack cheese shredded
1/2 cup sour cream
1/4 cup chopped cilantro

Green Sauce

1 pound tomatillos husked and rinsed
2 pieces jalapeño peppers stemmed and seeded
1/2 cup white onion chopped
2 cloves garlic minced
1/2 cup chicken broth
1 tablespoon olive oil
1 teaspoon salt

Instructions

1 Preheat your oven to 350°F (175°C).
2 To make the green sauce, boil tomatillos and jalapeños in a pot of water until soft, about 10 minutes. Drain and let cool slightly.
3 In a blender, combine tomatillos, jalapeños, onion, garlic, and chicken broth. Blend until smooth.
4 Heat olive oil in a pan over medium heat. Pour in the blended sauce and cook for about 5 minutes, stirring occasionally. Season with salt.
5 In a large bowl, mix shredded chicken with 1/4 cup of the green sauce.
6 Fill each tortilla with about 1/4 cup of the chicken mixture, roll up, and place seam-side down in a greased baking dish.
7 Pour the remaining green sauce over the tortillas, ensuring they are fully covered.
8 Sprinkle cheese on top and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9 Remove from the oven and let cool slightly before serving. Garnish with sour cream and cilantro.