Muy Bueno Chicken Enchiladas Verdes
User Reviews
5.0
12 reviews
Excellent
Muy Bueno Chicken Enchiladas Verdes
Report
Here are the BEST ever chicken enchiladas verdes (green chicken enchiladas) using a handcrafted tomatillo green enchilada sauce that sets these apart from the rest.
Share:
Ingredients
- 1 Tablespoon canola oil
- 1 medium onion diced
- 1 lb. chicken breast
- 1 1/2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Green Enchilada Sauce:
- 1 1/2 lbs. tomatillos husks and stems removed and rinsed
- 3 medium Poblano Chilies halved and seeded
- 1/2 cup cilantro
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3-4 cups pepper jack cheese Monterey Jack, Queso Fresco, or Mexican Blend Cheese
- 12 corn tortillas
- 1 scallion sliced thin
- 1 cup sour cream
- avocado optional
Add to Shopping List
Instructions
- Heat oil in medium saucepan over medium heat until simmering. Add onion and cook until tender, about 6-8 minutes. Reduce heat to low and add chicken broth, garlic, cumin, salt, and pepper. Add the chicken, cover, and simmer for 15-20 minutes, flipping chicken half way through.
- Heat oven to broil. Place tomatillos (husk removed) and poblano papers on foil lined baking sheet. Broil for 5-10 minutes or until vegetables start to soften. Remove from oven and let cool for a few minutes. Change oven temperature to 350 degrees. Remove the skin from the poblanos.
- Transfer tomatillos and poblanos to food processor or blender. Add 1/2 cup reserved cooking liquid from chicken, cilantro, sugar and salt. Taste and season accordingly.
- Cut chicken into small bite size pieces. Cover with 1/2 cup green enchilada sauce and season with more salt, if needed.
- Smear the bottom of 9 x 13 pan dish with 3/4 cup tomatillo sauce. Place chicken in center of each corn tortilla. Top with cheese and roll up, placing seam side down in pan. Repeat until all of the chicken and tortillas are used. Drizzle sauce over enchiladas and cover it with remaining cheese.
- Cover with foil and bake for 15-20 minutes. Remove the foil for the last few minutes to let cheese bubble. Top with scallions and sour cream. Serve with fresh avocado slices, if desired.
Equipments used:
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
37g
(12%)
Protein
35g
(70%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Cholesterol
112mg
(37%)
Sodium
1509mg
(63%)
Potassium
873mg
(25%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
820IU
(16%)
Vitamin C
22mg
(24%)
Calcium
536mg
(54%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 112mg | 37% |
| Sodium | 1509mg | 63% |
| Potassium | 873mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 536mg | 54% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Easy One Pan Cheesy Chicken Enchiladas (Quick Dinner!)
American, Mexican, International
0.0
(0 reviews)