Green Chicken Enchiladas
The best thing about these enchiladas s how easy it is to adjust to your palate; green enchiladas can be filled with a variety of ingredients, including beans, vegetables, cheese, meat, seafood, or combinations. Try them today with this easy step-by-step recipe at home.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 piece tomatillos husked and washed
- 3 tbsp chopped white onion
- 1 clove of garlic
- 2 or 3 serrano peppers, if using jalapeños use 1
- 1 tbsp salt
- 3 cup of water
- 1/2 cup Mexican cream or sour cream
- 1/2 cup chopped cilantro
- 2 cups of (fully cooked shredded chicken (leftover rotisserie chicken is also ok))
- 1 cup shredded Swiss cheese or the one available in your area (Muenster or Monterey Cheese also work fine)
- 12 corn tortillas
- 1/2 medium onion thinly sliced
- 2 tablespoon vegetable oil for frying
Instructions
- 1
Before you start cooking the tomatillos, remove the papery husk all around them and wash them thoroughly. Also, take this time to wash the serrano peppers as well.
- 2
In a big enough saucepan, bring the water to a boil.
- 3
Add the serrano peppers and tomatillos to the boiling water for about 12 to 15 minutes.
- 4
After the tomatillos and peppers have finished boiling, drain and reserve 1/4 cup of the water wher you cook them.
- 5
In a blender or food processor, add the peppers, tomatillos, garlic, reserved 1/4 cup of water, chopped onion, Mexican Cream, and cilantro in a blender and process until you have a smooth sauce. Set aside in a bowl or deep dish.
- 6
Heat a large skillet over medium high heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another reason that we do this is to avoid the tortillas from breaking.
- 7
Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.
- 8
Season the chicken with salt and pepper. You can also add garlic powder if you like.
- 9
Fill the center of each tortilla with the chicken and roll it up.
- 10
Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer, place seam side down.
- 11
Cover with the rest of the sauce; sprinkle with cheese. Bake for 30 minutes or until the cheese starts to brown. Serve immediately.
- 12
Enjoy!