Enchiladas Verdes Recipe

Rating 5.0
| 0
Enchilada verdes combines a verdant salsa verde, succulent poached chicken and melted cheese. This cheesy, flavor-packed dish makes a deeply satisfying meal.
Dinner
Mexican
20
ingredients
14
steps
100
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
6
For the Enchiladas Verdes
1 1/2 lb
bone-in chicken breasts
4 cup(s)
chicken stock, plus more if needed
4
garlic cloves
1
bay leaf
1
batch of salsa verde, see below
canola oil, for frying
corn tortillas
12 oz
shredded Oaxaca, Monterey Jack or pepper jack cheese
8 oz
grated cojita cheese, divided
shredded lettuce, to serve
thinly sliced onion, to serve
finely chopped cilantro, to serve
For the Salsa Verde
1 lb
tomatillos, husks removed
2
garlic cloves
1
small white onion, quartered
2
serrano peppers, see notes 1
2
roasted poblano peppers, see notes 2 for recipe
1/2
bunch cilantro, cut in half
1
avocado, pitted and peeled
salt, to taste

Directions 14 steps | 100 Minutes

Step 1

Poach the chicken breasts. In a pot, add the chicken breasts, chicken stock, garlic cloves and bay leaf. The chicken stock should just cover the chicken breasts. If the stock does not cover the chicken, add more until the chicken is submerged.

Step 2

Bring the mixture to a boil and then lower to a simmer. Partially cover the pot with a lid and simmer for 12 minutes. Turn off the heat and completely cover the pot. Let the pot sit for 20 minutes. Check to make sure the chicken is cooked through. If the chicken is not cooked through, simmer for 3-5 minutes more.

Step 3

Reserve two cups of chicken broth. Remove the chicken from the pot and let cool. Once the chicken is cool enough to handle, discard the skin and bones and shred the meat. Set the shredded chicken aside.

Step 4

Make the salsa verde. In a pot, add the reserved chicken broth, tomatillos, garlic cloves, chopped onion and serrano peppers. Bring to a boil and reduce the heat to a simmer. Let the salsa verde simmer for 10-15 minutes, or until the tomatillos are tender. Let cool slightly.

Step 5

Transfer the contents of the pot into the jar of a high-speed blender or a bowl along with the roasted poblano peppers, cilantro and avocado.

Step 6

Blend until smooth. Season with salt to taste.

Step 7

Add about ¾ cup of the salsa verde to the shredded chicken and set the remaining sauce aside. Mix the chicken with the sauce until evenly coated.

Step 8

Preheat the oven to 400°F. Heat a large shallow pan with about ¼ -⅓ inch of oil. Fry the tortillas in the oil for 10-15 seconds, or until bubbles form on the tortillas. Drain the oil and set the tortillas aside. (See notes 3.)

Step 9

Assemble the enchiladas. Lightly coat a 9x13 inch baking dish with nonstick spray. Add a thin layer of salsa verde to the bottom of the baking dish.

Step 10

Place a small mound of chicken and shredded cheese in the center of a tortilla. 

Step 11

Roll the tortilla and place seam side down on the prepared baking pan. Repeat until the pan is filled with rolled tortillas.

Step 12

Top the rolled tortillas with salsa verde and cover with shredded cheese and a sprinkling of cojita cheese. Reserve the remaining salsa verde for serving.

Step 13

Bake until the cheese is melted, about 15-20 minutes.

Step 14

Serve topped with salsa verde, shredded lettuce, thinly sliced onions, cojita cheese and fresh cilantro. Enjoy!


Notes:

  1. If serrano chiles are unavailable, jalapeños are a good substitute. 
  2. To make your own roasted poblano peppers, check out our roasted poblano recipe.
  3. Frying the tortillas makes them pliable and they will not break when you fold them.

Nutrition Per Serving
View All
CALORIES
714
FAT
48.2 g
PROTEIN
52.9 g
CARBS
17.9 g

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