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Chicken Enchiladas Verdes
Created by: Howcan Team
Ingredients
- 2 cups shredded cooked chicken
- 1 cup diced onion
- 1 cup diced green bell pepper
- 2 cups shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup salsa verde
- 1/2 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and green bell pepper, and cook until softened, about 5 minutes.
- Add the shredded chicken, cumin, garlic powder, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring to combine the ingredients.
- In a separate saucepan, heat the chicken broth and salsa verde over medium heat until simmering. Remove from heat and stir in the sour cream until well combined.
- Pour 1/2 cup of the salsa verde mixture into the bottom of a 9x13 inch baking dish.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Place a spoonful of the chicken mixture and a sprinkle of shredded cheese in the center of each tortilla, then roll it up and place it seam-side down in the baking dish.
- Once all the enchiladas are assembled, pour the remaining salsa verde mixture over the top. Sprinkle the remaining shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy!
Chicken Enchiladas Verdes have a rich history rooted in Mexican cuisine. This beloved dish features tender chicken wrapped in corn tortillas and smothered in a tangy, green tomatillo sauce. The origins of this dish can be traced back to the regions of Puebla and Oaxaca in Mexico, where talented chefs perfected the art of blending traditional flavors with modern techniques. Today, the best versions of Chicken Enchiladas Verdes can be found in authentic Mexican restaurants across the United States, particularly in areas with a strong Mexican culinary influence such as Southern California, Texas, and New Mexico. The key to a perfect Chicken Enchiladas Verdes lies in the tomatillo sauce, which should be made with fresh tomatillos, cilantro, and a touch of heat from green chilies. The dish is often topped with crumbled queso fresco and a dollop of crema for a creamy finish. For those looking to recreate this dish at home, consider alternative methods such as grilling the tomatillos for a smoky flavor or adding a hint of sweetness with a touch of honey or agave nectar to balance the tanginess of the sauce. Whether enjoyed at a bustling Mexican eatery or prepared in a home kitchen, Chicken Enchiladas Verdes continue to delight food enthusiasts with their vibrant flavors and comforting appeal.
60 min
6
380 calories
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