CHICKEN ENCHILADAS WITH SALSA VERDE
Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.
Provided by stefanie416
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
- Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
- Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
- Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
- Remove chicken from the water in the pot and shred using a fork.
- Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
- Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
- Bake in the preheated oven until cheese starts to brown, about 20 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 21.5 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 3 g, Protein 26.6 g, SaturatedFat 11.9 g, Sodium 454 mg, Sugar 1.4 g
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Nalugo Esther
[email protected]I'm not a big fan of chicken enchiladas, but this recipe changed my mind. They were delicious!
Umeed Khan
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Aman Rajpoot
[email protected]I've made these enchiladas several times now and they are always a hit. The salsa verde is especially delicious.
toca town
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Mbabazi Justine
[email protected]I'm not a big fan of chicken enchiladas, but I tried this recipe and I was pleasantly surprised. The salsa verde really made the dish.
Tania Emerson (Tarnz)
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.
Bhumika Roka
[email protected]I followed the recipe exactly and the enchiladas turned out great! The chicken was cooked perfectly and the salsa verde was delicious. I will definitely be making this recipe again.
Tony Ritchie
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. He said they were the best enchiladas he's ever had.
Jason Carter
[email protected]I made these enchiladas for my family and they loved them! The chicken was so tender and juicy, and the salsa verde was flavorful and tangy. I will definitely be making this recipe again.
Xane Up
[email protected]I've tried many chicken enchilada recipes, but this one is by far the best. The salsa verde is the perfect complement to the chicken.
Md H
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
princepearlmathias
[email protected]I'm not a big fan of chicken enchiladas, but these were really good! The salsa verde made all the difference.
Yosh
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them.
Khalilur Rahman
[email protected]These enchiladas were a great way to use up leftover chicken. They were easy to make and very tasty.
Lynnisha Williams
[email protected]Loved this recipe! The salsa verde was especially tasty.
Gbadegesin yusuf
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the salsa verde was flavorful and tangy. I will definitely be making this recipe again.
Sneha Subedi
[email protected]I love this recipe! The chicken enchiladas are always a hit with my guests. The salsa verde is the perfect finishing touch.
zain imam my world
[email protected]These enchiladas were so easy to make, and they turned out great! The chicken was cooked perfectly, and the salsa verde was flavorful and tangy. I will definitely be making this recipe again.
Endegena Begashaw
[email protected]I've made these enchiladas several times now, and they are always a crowd-pleaser. The salsa verde is especially delicious, and it really makes the dish.
Basanta Limbu
[email protected]These chicken enchiladas with salsa verde were a hit with my family! The chicken was tender and juicy, and the salsa verde had the perfect amount of spice. I will definitely be making this recipe again.