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Chicken Enchiladas Verde (Green)


A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.













Trans-fat Free, Low Carb


3 teaspoons vegetable oil
4 cloves garlic
1 onions
peeled and diced
16 ounces chicken breast halves, boneless, skinless
about 3 breasts, trim any visible fat
¾ teaspoon cumin
1 ½ cups chicken broth
6 ounces monterey jack cheese
pepper jack, shredded - or mix of mozzarella and jalapenos
12 corn tortillas (6-inch)
2 cups green enchilada sauce
store bought or homemade (see next ingredient)
2 cups Roasted Tomatillo Salsa
Arroz a la Mexicana (Perfect Mexican Rice)


Chicken Enchiladas Verde (Green)

Poach the chicken breasts

To keep the chicken juicy and pack it with flavor we poach it in some enriched chicken stock.

Heat the oil in a medium sized pot. Add the onions and cook stirring frequently until translucent and beginning to brown. Add the garlic and cumin and cook, stirring, for 30 seconds until fragrant.

Cook the onions
Add the garlic and the cumin

Add the chicken stock and increase heat to bring to the boil. Add the chicken breasts and reduce heat to maintain a gentle simmer. Cook the chicken until cooked through or an instant-read thermometer registers 160 degrees F. Remove the chicken breasts to a plate and set aside to cool for about 10 to 15 minutes in the refrigerator. Discard the cooking liquid.

And the chicken stock
Perfectly poached chicken breast

Preheat the oven to 350℉ (180℃).

Shred the mostly cooled chicken breasts with two forks and place in a mixing bowl. Add ½ of the shredded cheese and the chopped cilantro to the shredded chicken breast and mix well.

Shred the breast meat with two forks

Mixing the pickled jalapenos into my mock pepper jack cheese
Mix 1/2 the cheese and cilantro with the shredded chicken

Spray each of the corn tortillas with cooking spray and place on a baking sheet. Bake in the oven for 2 or 3 minutes to soften the tortillas and help prevent them from cracking when rolling the enchiladas.

Softening the corn tortillas

Increase oven temperature to 425 degrees F.

Place a few spoonfuls of the tomatillo salsa/sauce on the bottom of a 13 x 9 inch casserole dish. Divide the chicken mixture among the corn tortillas evenly and carefully roll up.

Spoon some of the enchilada sauce into the <a href=baking dish ">
Stuff and start rolling

Arrange in the casserole dish with the seam side down. Spread the remaining tomatillo-based green enchilada sauce evenly over the rolled up enchiladas. Use the back of the spoon to even spread around, covering each of the enchiladas.Top with the remaining cheese.

Spoon enchilada sauce over the enchiladas
Sprinkle the cheese evenly over the enchiladas

Bake in the oven for 10 to 15 minutes until heated through.

Fresh from the oven

To serve:

Optionally sprinkle any remaining cilantro, sliced green onions and/or a dollop of sour cream if desired. Serve with Perfect Mexican Rice.

Serve two or three enchiladas per person


If not using store bought green enchilada sauce or salsa verde prepare your roasted tomatillo salsa, if you can't find fresh tomatillos canned will work just fine.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 18844% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 373mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 39g
Vitamin A 22% Vitamin C 6%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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