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Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade salsa verde and melted Monterey Jack cheese. A comforting Tex-Mex classic that's perfect for a weeknight dinner.
Prepare the Salsa Verde: Place the tomatillos, half of the onion, jalapeño, and garlic cloves in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-12 minutes, until tomatillos are soft and have changed from bright green to a dull olive-green. Using a slotted spoon, transfer the boiled vegetables to a blender. Add the fresh cilantro, chicken broth, 0.5 tsp of salt, and cumin. Blend until smooth. Be careful when blending hot liquids; vent the lid to allow steam to escape. Taste and adjust seasoning if needed.
Prepare the Filling: Finely chop the remaining half of the onion. In a large bowl, combine the shredded chicken, chopped onion, 1 cup of the shredded Monterey Jack cheese, and the remaining 0.5 tsp of salt. Add 1/2 cup of the prepared salsa verde to the chicken mixture and mix well to combine.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Heat the vegetable oil in a small skillet over medium-high heat. Using tongs, lightly fry each tortilla for about 10-15 seconds per side, just until softened and pliable. Do not let them get crispy. Drain on a plate lined with paper towels.
Roll and Arrange: Spread a thin layer (about 1/2 cup) of the salsa verde on the bottom of the prepared baking dish. Take one softened tortilla, fill it with about 1/3 cup of the chicken mixture, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
Bake the Enchiladas: Pour the remaining salsa verde evenly over the top of the rolled enchiladas, ensuring they are all covered. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and lightly golden.
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Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade salsa verde and melted Monterey Jack cheese. A comforting Tex-Mex classic that's perfect for a weeknight dinner.
This tex_mex recipe takes 65 minutes to prepare and yields 4 servings. At 758.36 calories per serving with 50.53g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Garnish and Serve: Remove from the oven and let the enchiladas rest for 5-10 minutes before serving; this helps them set and makes them easier to serve. Garnish with dollops of sour cream and a sprinkle of fresh chopped cilantro. Serve immediately.
Replace the shredded chicken with 3 cups of black beans, pinto beans, or a mixture of roasted sweet potatoes and corn. Use vegetable broth instead of chicken broth.
Substitute Monterey Jack with a Mexican cheese blend, queso asadero, or a mix of cheddar and mozzarella. Garnish with crumbled cotija or queso fresco for extra flavor.
Add an extra jalapeño or a serrano pepper to the salsa verde. You can also leave some of the seeds in for more heat.
Use shredded pork carnitas, ground beef, or shredded beef (barbacoa) instead of chicken for a different flavor profile.
The chicken and cheese provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Tomatillos, onions, garlic, and cilantro are packed with vitamins like C and K, as well as antioxidants that help support the immune system and fight inflammation.
Jalapeños contain capsaicin, a compound known for its potential to slightly boost metabolism and provide anti-inflammatory benefits.
A serving of two enchiladas contains approximately 550-650 calories, depending on the specific ingredients used, such as the amount of cheese and oil.
They can be part of a balanced diet. They are a good source of protein from the chicken. To make them healthier, you can use less cheese, bake instead of fry the tortillas (after warming them), and serve with a side salad instead of rice.
Yes, this is a great make-ahead meal. You can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time.
Corn tortillas will crack if they are not properly softened. The key is to quickly fry them in hot oil for about 10-15 seconds per side until they are pliable but not crispy. This makes them flexible enough to roll without breaking.
While corn tortillas are traditional for enchiladas, you can use flour tortillas. They will result in a softer, less traditional texture. You can warm flour tortillas in the microwave or a dry skillet instead of frying them in oil.
To reduce the heat, remove all the seeds and white membranes from the jalapeño before boiling it. For a very mild sauce, you can use half a jalapeño or substitute it with a mild green pepper like an Anaheim pepper.