CHICKEN ENCHILADAS VERDES
I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!
Provided by Ann Shriner Thomas
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
- Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
- Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
- Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g
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Rachel Tucker
[email protected]I'm allergic to chicken, so I'm not sure if I can make these enchiladas. Do you think I could substitute another type of meat, like beef or pork?
Arsalanjani Sheikh
[email protected]I'm not a big fan of Mexican food, but these enchiladas look really good. I might have to give them a try.
Bilkisu Usman
[email protected]I'm not sure if I can find tomatillos in my area, but I'm going to try to make these enchiladas anyway. They look so good!
Madison
[email protected]I'm definitely going to make these enchiladas for my next party. They look so easy to make and they sound delicious.
Arham Adil
[email protected]These enchiladas look amazing! I can't wait to try them.
Bishowraj Basnet
[email protected]I'm not sure what I did wrong, but these enchiladas didn't turn out very well. The chicken was dry and the green sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
B2S ORESTI
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said the chicken was tender and the green sauce had a great flavor. I would probably make these again, but I would use less chili peppers next time.
Antonette Cortez
[email protected]I'm not a huge fan of green sauce, but these enchiladas were still really good. The chicken was tender and juicy, and the cheese was melted and gooey. I would definitely make these again, but I might use a different sauce next time.
Rana Hussnain Abbas
[email protected]These enchiladas were delicious! The chicken was perfectly cooked and the green sauce was flavorful without being too spicy. I will definitely be making these again!
Ramsey Jane
[email protected]I love the combination of flavors in this recipe. The chicken and green sauce are a perfect match, and the cheese adds a nice richness. I also appreciate that this recipe is relatively easy to make.
Edirisa Ashirafu
[email protected]These chicken enchiladas verdes were a hit with my family! The chicken was tender and flavorful, and the green sauce had just the right amount of spice. I will definitely be making these again.