Best 10 Spicy Chicken Enchiladas Verde Recipes

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**Savory and Succulent Spicy Chicken Enchiladas Verde: A Culinary Delight**

Embark on a tantalizing culinary journey with our delectable Spicy Chicken Enchiladas Verde, a symphony of flavors that will ignite your taste buds and leave you craving more. Picture tender, juicy chicken enveloped in a zesty and aromatic tomatillo sauce, nestled within soft and pillowy tortillas. Each bite is a harmonious blend of heat, tang, and savory goodness, enhanced by a medley of flavorful ingredients that come together to create a truly unforgettable dish. Our collection of recipes offers a range of options to suit every palate, from classic to adventurous, ensuring that everyone can savor the essence of this Mexican masterpiece. Get ready to embark on a culinary adventure that will transport your taste buds to a realm of pure delight.

Let's cook with our recipes!

SALSA VERDE CHICKEN ENCHILADAS



Salsa Verde Chicken Enchiladas image

These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.

Provided by Elise Bauer

Categories     Dinner     Salsa     Enchiladas     Tomatillo

Time 40m

Yield 6

Number Of Ingredients 20

For the chicken:
1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves garlic, halved
1/4 medium onion
2 teaspoons sea salt
For the tomatillo salsa:
1 1/2 lbs tomatillos, papery husks removed, rinsed
2 serrano chili peppers, top cut off to expose interior and to remove stems
2 cloves garlic
1/2 cup chopped white or yellow onion
1/2 cup chopped cilantro, stems included
1 tablespoon fresh lime juice
1 teaspoon sea salt
For the enchiladas:
1 tablespoon extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (use sturdy yellow corn tortillas)
1/4 cup sour cream
1/2 cup crumbled Mexican cotija or queso fresco cheese
1/3 cup chopped red onion for garnish
1/2 cup chopped fresh cilantro, including stems for garnish

Steps:

  • Poach chicken thighs: Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water. Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken .) Remove chicken thighs to a separate bowl and let cool enough to touch.
  • Make the salsa verde: Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt. Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary. You should have about 3 cups of salsa.
  • Cover with foil and warm in oven: Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

AUTHENTIC ENCHILADAS VERDES



Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

SPICY ENCHILADAS VERDES DE QUESO



SPICY Enchiladas Verdes de Queso image

My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!

Provided by red5

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 5

Number Of Ingredients 15

5 jalapeno peppers, stems removed
3 fresh tomatillos, husks removed - stemmed and halved
½ yellow onion
2 cloves garlic
1 ½ teaspoons ground cumin
water, or as needed to cover
⅓ cup vegetable oil
1 ½ cubes chicken bouillon
1 sprig fresh cilantro
vegetable oil
20 (6 inch) corn tortillas
1 (12 ounce) package queso fresco (Mexican fresh cheese), shredded
½ head lettuce, shredded
1 small red onion, chopped
5 tablespoons sour cream, or to taste

Steps:

  • Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
  • Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
  • Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
  • Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
  • Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 58.8 g, Cholesterol 28.6 mg, Fat 18.1 g, Fiber 8.6 g, Protein 16.2 g, SaturatedFat 6.7 g, Sodium 498.7 mg, Sugar 4.8 g

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA



Chicken Enchiladas with Roasted Tomatillo Chile Salsa image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Number Of Ingredients 39

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • Preheat oven to 400 degrees F.
  • For the salsa:
  • On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
  • For the enchiladas:
  • Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
  • Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
  • Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

SPICY BUFFALO CHICKEN ENCHILADAS



Spicy Buffalo Chicken Enchiladas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
1 rotisserie chicken, shredded (about 4 cups)
1 pound grated Monterey Jack cheese (about 4 cups)
2 cups mild red enchilada sauce
3/4 cup hot sauce, preferably Frank's Red Hot
Eight 10-inch flour tortillas
1/2 head iceberg lettuce, finely shredded
1/2 cup Ranch Dressing, recipe follows
1/2 cup blue cheese crumbles
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
  • Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
  • Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
  • Bake until the cheese is melted and bubbling, 15 to 20 minutes.
  • Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
  • Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
  • Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

SPICY CHICKEN ENCHILADAS



Spicy Chicken Enchiladas image

Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

1 1/2 cups sour cream
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 1/2 cups shredded pepper Jack cheese (10 oz)
1 teaspoon salt-free southwest chipotle seasoning blend
3 cups shredded cooked chicken
1 1/2 cups Old El Paso™ mild salsa
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Sliced green onions, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
  • Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
  • Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Nutrition Facts : Calories 444, Carbohydrate 29 g, Fat 2 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 835 mg

SPICY CHICKEN ENCHILADAS VERDE



Spicy Chicken Enchiladas Verde image

This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.

Provided by Lou6566

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rotisserie-cooked chicken, shredded
2 cups salsa verde, divided
1 1/2 cups monterey jack cheese, shredded, divided
1/4 cup fresh cilantro, chopped, and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
8 corn tortillas
1/4 medium white onion, sliced thin
sour cream, to serve (optional)
guacamole, to serve (optional)

Steps:

  • heat oven to 400°F.
  • Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
  • Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
  • Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
  • Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
  • Remove foil and serve with sour cream and guacamole if desired.

Nutrition Facts : Calories 493.9, Fat 25.7, SaturatedFat 11, Cholesterol 99.3, Sodium 1517.9, Carbohydrate 30.6, Fiber 3.2, Sugar 8.9, Protein 32.4

CHICKEN ENCHILADAS WITH SALSA VERDE



Chicken Enchiladas With Salsa Verde image

Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly - a task that grows markedly easier each time you do it.

Provided by Sam Sifton

Categories     weekday, weeknight, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
  • Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
  • Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY CHICKEN ENCHILADAS



Spicy Chicken Enchiladas image

Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1 package (6 ounces) ready-to-use Southwestern chicken strips
1-1/2 cups shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, divided
1 cup refried beans
4 flour tortillas (7 inches), warmed
1 can (2-1/2 ounces) sliced ripe olives, drained
Optional toppings: chopped tomato and shredded lettuce

Steps:

  • In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

Nutrition Facts : Calories 868 calories, Fat 46g fat (21g saturated fat), Cholesterol 140mg cholesterol, Sodium 2849mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 9g fiber), Protein 52g protein.

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Provided by WiGal

Categories     Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

  • Shred chicken.
  • Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  • Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  • Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • Serve with remaining salsa, sour cream, and guacamole.
  • Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3

Tips:

  • For the best flavor, use fresh tomatillos and roasted poblano peppers. If you don't have time to roast your own peppers, you can use canned roasted poblano peppers, but the flavor won't be as good.
  • Be sure to use a good quality cheese that melts well. A Mexican blend or Monterey Jack cheese works well.
  • If you like your enchiladas extra spicy, you can add a serrano pepper to the salsa verde.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and Pico de Gallo.
  • These enchiladas can be made ahead of time and reheated in the oven or microwave.

Conclusion:

These Spicy Chicken Enchiladas Verde are a delicious and easy-to-make dish that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a tasty and satisfying meal, give these enchiladas a try. You won't be disappointed.

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