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Enchiladas Verdes with Shredded Chicken
Created by: Howcan Team
Ingredients
- 2 cups shredded cooked chicken
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 cup sour cream
- 1 cup chicken broth
- 1 pound tomatillos, husked and rinsed
- 2 jalapeno peppers, stemmed
- 1/2 cup chopped onion
- 2 cloves garlic
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 cup of diced onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in 2 cups of shredded cooked chicken and cook for an additional 2-3 minutes. Remove from heat and set aside.
- In a blender, combine 1 pound of tomatillos, 2 jalapeno peppers, 1/2 cup of chopped onion, 2 cloves of garlic, 1/4 cup of chopped cilantro, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of salt. Blend until smooth.
- Pour the tomatillo sauce into a saucepan and add 1 cup of chicken broth. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Wrap 12 corn tortillas in a damp paper towel and microwave for 1 minute to soften.
- Spread a small amount of the tomatillo sauce on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in the baking dish. Pour the remaining tomatillo sauce over the enchiladas and sprinkle with 2 cups of shredded Monterey Jack cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with 1/4 cup of chopped fresh cilantro and serve with 1 cup of sour cream on the side.
Enchiladas Verdes, a beloved Mexican dish, have a rich history dating back to the Aztecs. This classic dish features tender shredded chicken wrapped in corn tortillas and smothered in a vibrant green sauce made from tomatillos, cilantro, and green chilies. The dish is believed to have originated in the region of Puebla, Mexico, where talented chefs perfected the art of blending traditional flavors with modern techniques. Today, the best version of this dish can be found in authentic Mexican restaurants that prioritize using fresh, high-quality ingredients. The key to achieving the perfect Enchiladas Verdes lies in the balance of flavors in the green sauce, which should be tangy, slightly spicy, and bursting with the essence of tomatillos and cilantro. For a unique twist, some chefs incorporate roasted poblano peppers or avocado into the green sauce, adding depth and creaminess to the dish. Whether enjoyed as a comforting family meal or a festive celebration, Enchiladas Verdes with shredded chicken filling continue to be a cherished culinary tradition, showcasing the vibrant and diverse flavors of Mexican cuisine.
60 min
6
380 calories
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