Enchiladas Verdes de Pollo
User Reviews
5
Enchiladas Verdes de Pollo
Description
Enchiladas Verdes de Pollo consists of shredding cooked chicken breast and mixing it with green salsa, cooked pinto beans, corn kernels, green chiles, and part of the pepper jack cheese. This mixture is used as filling for corn or flour tortillas, which are rolled and arranged in a greased baking dish. The bottom is coated with green salsa, and once the rolled enchiladas are placed inside, the remaining salsa is poured over the top along with pepper jack and Monterey jack cheeses.
Baked at moderate temperature, the cheese melts and the sauce blends with the filling, creating a moist, tender casserole with a balance of savory and mildly spicy flavors. The green chiles add gentle heat and smokiness without overpowering the dish.
These enchiladas can be served as a main course accompanied by rice or a light salad. They can also be frozen and later baked, provided they are fully thawed beforehand for even cooking and texture.
Chicken is commonly sourced from rotisserie or roasted for convenience, but dark meat or a mix can be used based on preference. Various types of green chiles such as New Mexico, Anaheim, or Hatch can be substituted depending on availability.
Ingredients
- 4 cups chicken breast shredded (See Note 1, cooked
- 4 cups salsa verde or green enchilada sauce, separated (See Note 3)
- 2 cups pinto beans cooked
- 1 cup corn kernels fresh or thawed from frozen
- 4 oz green chiles See Note 2, chopped
- 3 cups pepper jack cheese shredded, divided
- 8 corn tortillas or flour tortillas, medium size
- 1 cup Monterey jack cheese shredded
- cilantro chopped, fresh
Instructions
- Preheat the oven to 350˚F.
- Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
- Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
- In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
- Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. At this point you can cover with aluminum foil and freeze for later use if you like or bake for 30 minutes (See Note 4).
- Remove and let cool slightly before serving.
Notes
- Use 4 cups white meat from a large rotisserie or roasted chicken, or substitute with dark meat or a combination.
- Green chiles like New Mexico, Anaheim, or Hatch are all suitable choices for this recipe.
- Choose store-bought or homemade green enchilada sauce; either works well.
- If freezing assembled enchiladas, thaw completely in the refrigerator before baking as directed.
- Nutrition information is based on one enchilada serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 1388mg | 58% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 479mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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