Description
Indulge in the vibrant flavors of these Green Chicken Enchiladas, a perfect dish for any occasion. With tender shredded chicken wrapped in soft tortillas and smothered in a zesty homemade salsa verde, this dish combines the essence of Tex-Mex cuisine. The roasted peppers and tomatillos create a rich, savory sauce that elevates each bite. In just under an hour, you can prepare this crowd-pleasing meal that is both nutritious and satisfying. Perfect for family dinners or festive gatherings, these enchiladas are sure to impress your guests and tantalize your taste buds.
Ingredients
Scale
- 4 Anaheim peppers
- 2 poblano peppers
- 2 jalapeno peppers
- ½ pound tomatillo peppers (husks removed, halved)
- ½ white onion (roughly chopped)
- 3 cloves garlic
- 1 cup vegetable broth
- ½ cup cilantro (packed)
- 2 Tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups shredded chicken (cooked)
- 2 cups shredded cheese (Mexican blend or mix of cheddar and Monterey jack)
- 8 large tortillas (flour or corn)
Instructions
- Preheat the oven broiler to high (500°F). Line a baking sheet with foil. Place all peppers on the sheet and broil for about 8 minutes, flipping halfway until charred.
- Transfer the roasted peppers to a bowl, cover tightly with foil, and let steam for 10 minutes. Peel off the charred skins, remove seeds if desired.
- In a blender, combine peeled peppers, tomatillos, onion, garlic, vegetable broth, cilantro, lime juice, cumin, oregano, salt, and black pepper. Blend until smooth.
- Preheat the oven to 350°F. Spread half cup of green salsa on the bottom of a baking dish.
- On each tortilla, spoon some sauce followed by shredded chicken and cheese. Roll tightly and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake uncovered for 15-20 minutes until cheese is melted and bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg