Muy Bueno Chicken Enchiladas Verdes
User Reviews
5
Muy Bueno Chicken Enchiladas Verdes
Description
Muy Bueno Chicken Enchiladas Verdes features a robust green sauce crafted from roasted tomatillos and seeded poblano peppers, blended with cilantro, sugar, and seasoning to highlight the tangy and earthy qualities typical of this style. The chicken breasts are gently cooked in a seasoned broth with cumin and garlic powder, then shredded or diced to soak up the sauce. Corn tortillas are filled with the sauced chicken and generous amounts of melted pepper jack cheese, then baked until melded and completed with sour cream and scallions for freshness. The method allows the green sauce to infuse flavor, while the cheese adds a creamy texture that complements the zesty sauce. This dish offers a moderately spicy and aromatic profile well-suited to a casual family dinner or gathering.
Serve the enchiladas warm with avocado slices if desired, adding a creamy contrast to the slightly spicy sauce and melted cheese. The dish pairs well with rice or beans for a complete meal. The use of fresh ingredients and broiling vegetables to form the sauce brings authentic brightness to the green enchiladas.
Ingredients
- 1 Tablespoon canola oil
- 1 onion diced, medium
- 1 lb. chicken breast
- 1 1/2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Enchilada Sauce:
- 1 1/2 lbs. tomatillos husks and stems removed and rinsed
- 3 poblano chile halved and seeded, medium
- 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
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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