CHICKEN ENCHILADAS WITH SALSA VERDE
Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.
Provided by stefanie416
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
- Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
- Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
- Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
- Remove chicken from the water in the pot and shred using a fork.
- Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
- Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
- Bake in the preheated oven until cheese starts to brown, about 20 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 21.5 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 3 g, Protein 26.6 g, SaturatedFat 11.9 g, Sodium 454 mg, Sugar 1.4 g
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Puleng Matau
[email protected]I've made these enchiladas several times now and they're always a hit with my family. The salsa verde is especially delicious and really makes the dish.
Antonio McGriff
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I'll try making them again with a milder salsa verde next time.
Nadia
[email protected]These chicken enchiladas were a great way to use up leftover chicken. The salsa verde was a nice change from the usual red sauce.
Andrew Velazquez
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland. The salsa verde didn't have much flavor either.
Dexter
[email protected]These enchiladas were amazing! The chicken was tender and juicy, and the salsa verde was flavorful and tangy. I'll definitely be making these again.
Noyon Noyon
[email protected]The chicken enchiladas were a bit dry, but the salsa verde helped to balance it out. Overall, they were a good meal.
Fatima Gull
[email protected]These enchiladas were easy to make and turned out great! The salsa verde was the perfect touch.
Hafijul Islam
[email protected]I'm not a big fan of chicken enchiladas, but I tried these and I was really impressed. The salsa verde was especially good.
Michael Allchin
[email protected]These are the best chicken enchiladas I've ever had! The salsa verde is amazing and really makes the dish.
Kumarasekara Nimsara
[email protected]The salsa verde was a bit too acidic for my taste, but the rest of the enchiladas were delicious. I'll try making them again with a different salsa next time.
Lynnisha Williams
[email protected]I made these enchiladas for a party and they were a big hit! Everyone loved the creamy chicken and cheesy filling, and the salsa verde was a nice change from the traditional red sauce.
Nusrat jahan Ina
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the salsa verde was flavorful and tangy. I'll definitely be making these again soon.
Evil* Hassan
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I'll try making them again with a milder salsa verde next time.
Naomi Macias
[email protected]I followed the recipe exactly and the enchiladas turned out great! I'll definitely be making them again.
valerie sedano
[email protected]These enchiladas were just okay. The chicken was a bit dry and the salsa verde was bland.
Hammad Niazi079
[email protected]I was pleasantly surprised by how easy these enchiladas were to make. The salsa verde was a bit spicy for my taste, but I was able to tone it down by adding a little sour cream.
Mohammad Sofikul
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. The salsa verde is especially delicious and really makes the dish.
Maria Torres
[email protected]These chicken enchiladas were a hit with my family! The salsa verde was the perfect complement to the creamy chicken and cheesy filling.