Chicken Enchiladas Verde Recipe

Chicken Enchiladas Verde. Is there a more quintessential Mexican food? This delicious Chicken Enchiladas Verde recipe is the traditional version, and we love how the fresh tomatillos shine in this flavor-packed sauce. It’s a delicious dish for entertaining friends and the family.

Chicken Enchiladas Verde

Recipe by Gardenuity

Recipe rating: N/A

Cuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

With a fresh tomatillo sauce and a savory chicken filling, this chicken enchilada verde recipe is satisfyingly spicy, tart, and rich. The secret to the sauce? Fresh herbs.

Ingredients

For the Chicken Filling
2 lbs boneless skinless chicken breasts
Adobo seasoning, to taste
1½ white onion, chopped
4 garlic cloves, minced
⅓ cup sour cream
For the Sauce:
1 lb tomatillos, husked
1½ cup finely chopped onion
1 tsp minced garlic
1 serrano chile pepper, minced
2 Tbsp chopped cilantro
1 Tbsp chopped fresh oregano
½ tsp ground cumin
1 ½ tsp salt, or to taste
2 cups of water
For the Enchilada:
12 corn or flour tortillas
1 cup sour cream
1 ½ white onion, diced
1 cup queso fresco or 1 cup Monterey jack cheese

Directions

Cook the Chicken Filling:
Season chicken with Adobo seasoning, to taste.
Place chicken, onion, and garlic in a saucepan, with enough water to cover the ingredients. Bring to a boil, reduce heat to medium, cover, and simmer for 20-25 minutes.
Remove from heat, and let the chicken continue to cook in the broth. Shred chicken meat—approximately 4 cups. Mix with the sour cream and set aside.
Cook the Sauce:
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in water, bring to a boil, then reduce heat to medium-low, and simmer until the tomatillos are soft—about 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth. Set aside.
In a skillet over medium-high heat, heat vegetable oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat, and cook for 5 minutes until noticeably darker and thicker.
Season sauce with 1 tsp Adobo seasoning. This makes about 3 cups of sauce. If needed, stir in chicken broth.
Cook the Enchilada:
Heat oven to 350°F.
Using your fingers, dip each tortilla briefly in the sauce, covering both sides and place on a plate. Spread on a large spoonful of chicken filling and roll up tortilla.
Place seam side down in a baking dish. Repeat for each enchilada.
Top enchiladas with remaining sauce, cover with foil, and heat in the preheated oven until enchiladas are heated through—about 10 minutes. Top with sour cream, onions, and cheese.
Serve immediately.