Chicken Enchiladas Verde (Green)
![Chicken Enchiladas Verde (Green)](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MzIzNywicHVyIjoiYmxvYl9pZCJ9fQ==--fd7570a186b0bdf20c489dba1ebbb3451d089fea/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_9c3c4c634af7f13fc9f0.jpg)
Yield
6 servingsPrep
10 minCook
25 minReady
45 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | teaspoons |
vegetable oil
|
|
4 | cloves |
garlic
minced |
|
1 |
onions
peeled and diced |
|
|
16 | ounces |
chicken breast halves, boneless, skinless
about 3 breasts, trim any visible fat |
|
¾ | teaspoon |
cumin
ground |
|
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) |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
vegetable oil
|
|
4 | cloves |
garlic
minced |
|
1 | each |
onions
peeled and diced |
|
462.4 | ml/g |
chicken breast halves, boneless, skinless
about 3 breasts, trim any visible fat |
|
3.8 | ml |
cumin
ground |
|
355 | ml |
chicken broth
|
|
173.4 | ml/g |
monterey jack cheese
pepper jack, shredded - or mix of mozzarella and jalapenos |
|
12 | each |
corn tortillas (6-inch)
|
*
|
473 | ml |
green enchilada sauce
store bought or homemade (see next ingredient) |
* |
473 | ml | Roasted Tomatillo Salsa | |
1 | x | Arroz a la Mexicana (Perfect Mexican Rice) |
Directions
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](https://c.recipeland.com/images/r/3570/b8fae2200b773d089c27_550.jpg)
![Add the garlic and the cumin](https://c.recipeland.com/images/r/3574/e4af8aca5f550a64c47a_550.jpg)
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](https://c.recipeland.com/images/r/3575/8fb69662c1aeac23abd2_550.jpg)
![Perfectly poached chicken breast](https://c.recipeland.com/images/r/3576/437495beece37f158dc8_550.jpg)
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.
![Mixing the pickled jalapenos into my mock pepper jack cheese](https://c.recipeland.com/images/r/3585/05987851c3cb4ec50698_550.jpg)
![Mix 1/2 the cheese and cilantro with the shredded chicken](https://c.recipeland.com/images/r/3587/9c319d8ed0e29fdf8565_550.jpg)
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.
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.
![Baking Pan and Dish Volume Guide Spoon some of the enchilada sauce into the <a href=](https://c.recipeland.com/images/r/3589/a4b747a3e20247d223cc_550.jpg)
![Stuff and start rolling](https://c.recipeland.com/images/r/3591/d66f763504fc70fa549e_550.jpg)
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](https://c.recipeland.com/images/r/3594/360695ef087121546a83_550.jpg)
![Sprinkle the cheese evenly over the enchiladas](https://c.recipeland.com/images/r/3596/b9d99ba5b1c95f1fdf4c_550.jpg)
Bake in the oven for 10 to 15 minutes until heated through.
To serve:
Optionally sprinkle any remaining cilantro, sliced green onions and/or a dollop of sour cream if desired. Serve with Perfect Mexican Rice.
Note:
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.