Chicken Enchiladas Verdes
These chicken enchiladas with a vibrant green tomatillo sauce are a crowd-pleaser perfect for any occasion. They're comforting, flavorful, and easy enough for a weeknight dinner.
Ready in 45 minutes · serves 4 · 450 calories per serving · mexican cuisine.
Ingredients
- 2 cupsShredded cooked chicken
- 8 unitsCorn tortillas
- 1.5 cupsTomatillos
- 1 smallOnion
- 1/4 cupCilantro
- 1 unitJalapeño
- 1/2 cupChicken broth
- 1 cupCheese (e.g., Queso Fresco)
- 2 tablespoonsOlive oil
- 1 teaspoonSalt
- 1/2 teaspoonPepper
Instructions
- 01
Preheat the oven to 375°F (190°C).
- 02
In a blender, combine tomatillos, onion, cilantro, jalapeño, chicken broth, salt, and pepper. Blend until smooth.
- 03
In a pan, heat olive oil over medium heat and pour in the sauce, cooking for about 5 minutes.
- 04
Soften the corn tortillas in the microwave or on a skillet.
- 05
Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a baking dish.
- 06
Pour the remaining sauce over the enchiladas and top with cheese.
- 07
Bake for 20 minutes until the cheese is melted and bubbly.
