Lisa Kemp
@liskemp
Salsa Verde Chicken Enchiladas
Delicious chicken enchiladas filled with shredded chicken and topped with a vibrant salsa verde sauce, perfect for a family dinner or a festive gathering.
Details
- Cuisine:mexican
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:15
- Views:6
Recipe Information
- Prep time35 min.
- Cook time40 min.
- Total time75 min.
- Servings12
Ingredients
- 5
- to taste
- as needed
- 5
- 1
- 2
- 3
- 1 tablespoon
- 1
- 1 cup
- 1
- 1/2 cup
- 12
- 16 ounces (2 packages)
- 4 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Salsa Verde Chicken Enchiladas.
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large pot, fill it 3/4 full with water and bring it to a boil. Season the chicken with salt and black pepper, then add it to the boiling water. Cook until the chicken is no longer pink inside, about 15 minutes.
Step 3
While the chicken is cooking, bring 1 cup of water to a boil in a medium pot. Add the tomatillos, serrano pepper, and garlic, and boil for 12 minutes.
Step 4
Heat a cast iron skillet over medium heat. Place the poblano peppers in a resealable plastic bag, add 1 tablespoon of oil, and toss to coat. Transfer the peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return the roasted peppers to the bag, seal it, and let them steam for 10 minutes. After steaming, remove the peppers from the bag and discard the skins and stems.
Step 5
Using a slotted spoon, transfer the tomatillos, serrano pepper, garlic, and 1/2 cup of the cooking liquid to a blender. Add the onion, cilantro, lime juice, roasted poblano peppers, and season with salt and pepper. Blend until smooth to create the salsa verde.
Step 6
Once the chicken is cooked, remove it from the pot and shred it using a fork.
Step 7
In a skillet, heat 1/2 cup of oil over medium heat. Fry the corn tortillas in the hot oil for about 5 seconds on each side until softened. Transfer them to a plate lined with paper towels to absorb excess oil.
Step 8
Pour half of the salsa verde into the bottom of a long glass baking pan. Take a tortilla, fill it with a portion of the shredded chicken and some queso cheese, roll it up, and place it in the pan. Repeat this process with the remaining tortillas, chicken, and cheese. Pour the remaining salsa verde over the top of the enchiladas. Drizzle the Mexican crema in a zigzag pattern on top and sprinkle with the remaining queso cheese.
Step 9
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and starts to brown.