Best 4 Chicken Enchiladas Verdes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the symphony of flavors in Chicken Enchiladas Verdes, a delectable dish that combines the vibrant green flavors of tomatillo salsa with the succulent tenderness of chicken, all enveloped in warm corn tortillas. This culinary masterpiece features variations to suit every palate, from the classic Chicken Enchiladas Verdes to the indulgent Creamy Chicken Enchiladas Verdes and the vegan-friendly Jackfruit Enchiladas Verdes. Each variation offers a unique twist on this iconic Mexican dish, ensuring an unforgettable dining experience.**

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!

Provided by Ann Shriner Thomas

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 12

2 pounds tomatillos, husked and cut in half
2 bunches green onions, ends trimmed
5 jalapeno peppers, halved and seeded
4 cloves garlic, or more to taste
2 cups chopped fresh cilantro
1 cup chicken stock
1 lime, juiced
1 teaspoon salt, or more to taste
12 corn tortillas
4 cups cubed cooked chicken
4 cups shredded mozzarella cheese
½ cup crumbled queso fresco

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
  • Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
  • Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
  • Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
  • Bake in the preheated oven until bubbling, about 25 minutes.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE (ENCHILADAS VERDES)



Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes) image

From Goya's "Taste of the Americas: Mexico" booklet, enchiladas (Mexico's comfort food) are made with an authentic green tomatillo sauce. Some changes were made for simplicity or variations.

Provided by ElleFirebrand

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs boneless skinless chicken breasts
adobo seasoning, to taste
1/2 white onion, chopped
4 garlic cloves, minced
1/3 cup sour cream
3 serrano chilies
2 (26 ounce) cans whole tomatillos, drained
3 garlic cloves, minced
1/2 cup white onion, chopped
3 tablespoons cilantro
1 tablespoon vegetable oil
1 teaspoon adobo seasoning
12 corn tortillas or 12 flour tortillas
1 cup sour cream
1/2 white onion, diced
1 cup queso fresco or 1 cup monterey jack cheese

Steps:

  • Season chicken with adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to a boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from heat and let chicken cook in broth. Shred chicken meat, approximately 4 cups. Mix with sour cream.
  • Put chilies in saucepan with enough water to cover, bring to a boil, lower heat and simmer for 10 minutes. In batches, puree chilies, tomatillos, garlic, onion and cilantro in blender until smooth.
  • In skillet on medium-high heat, heat 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 Adobo. There should be about 3 cups of sauce. If needed, stir in chicken broth.
  • Heat oven to 350°F.
  • Using your fingers, dip each tortilla briefly in sauce, covering both sides. Place on plate, spread on large spoonful of filling and roll up. Place seem side down in baking dish and repeat for each enchilada. Cover with remaining sauce, cover with foil and heat in oven for 10 minutes or until enchiladas are heated through. Top with sour cream, onions and cheese. Serve immediately.

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 8

Number Of Ingredients 11

1 1/2 pounds bone-in chicken breast halves, skin removed
1/2 medium white onion, halved crosswise
1 whole garlic clove
1/2 teaspoon coarse salt
2 cups loosely packed fresh cilantro
1 1/2 pounds tomatillos, husked and rinsed
1 jalapeno chile
1 poblano chile
8 six-inch corn tortillas
2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
1/2 cup sour cream, thinned with 2 tablespoons water

Steps:

  • Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
  • Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
  • Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.
  • Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
  • Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
  • Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.
  • Slice remaining onion, and scatter over top; drizzle with sour cream.

Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, Sodium 197 g

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

Wrap chicken and tomatillo salsa in Old El Paso® tortillas for a delicious Mexican dinner - ready in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 6

3 cups shredded cooked chicken breast
1 1/2 cups green tomatillo salsa
1 cup shredded reduced-fat Monterey Jack cheese (4 oz)
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

Steps:

  • Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.
  • In medium microwavable bowl, mix chicken, 1/2 cup of the salsa, 1/2 cup of the cheese, the salt and pepper. Microwave uncovered on High 2 minutes or until thoroughly heated. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; sprinkle with remaining 1/2 cup cheese.
  • Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Fiber 1 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 790 mg

Tips:

  • Choose the right tortillas: Corn tortillas are the most traditional choice for chicken enchiladas verdes, but you can also use flour tortillas. If you're using corn tortillas, be sure to soften them in warm water before filling and rolling them.
  • Make your own enchilada sauce: It's easy to make your own enchilada sauce, and it tastes much better than store-bought. You can find a recipe for green enchilada sauce in the article.
  • Don't overfill the tortillas: When you're filling the tortillas, be careful not to overfill them. Too much filling will make them difficult to roll and they may fall apart.
  • Bake the enchiladas until the cheese is melted and bubbly: This will take about 20-25 minutes. You can also broil the enchiladas for a few minutes at the end to brown the cheese.
  • Serve the enchiladas with your favorite toppings: Some popular toppings include sour cream, guacamole, salsa, and cilantro.

Conclusion:

Chicken enchiladas verdes are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make the best chicken enchiladas verdes that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #eggs-dairy     #poultry     #american     #mexican     #southwestern-united-states     #easy     #beginner-cook     #potluck     #kid-friendly     #cheese     #chicken     #dietary     #spicy     #meat     #chicken-breasts     #whole-chicken     #taste-mood     #savory     #to-go     #4-hours-or-less

Related Topics