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Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade green tomatillo sauce, and baked with bubbly melted cheese. A satisfying Tex-Mex classic that brings restaurant-quality flavor to your dinner table.
Poach and Shred the Chicken
Prepare the Green Enchilada Sauce (Salsa Verde)
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Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade green tomatillo sauce, and baked with bubbly melted cheese. A satisfying Tex-Mex classic that brings restaurant-quality flavor to your dinner table.
This tex_mex recipe takes 75 minutes to prepare and yields 6 servings. At 600.41 calories per serving with 42.99g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare Tortillas and Oven
Assemble the Enchiladas
Bake and Finish
Garnish and Serve
Replace the chicken with 2 cups of black beans mixed with 1 cup of corn and 1 cup of shredded cheese for a hearty vegetarian filling.
Use shredded pork carnitas or cooked, shredded beef (like barbacoa) instead of chicken for a different flavor profile.
After simmering the green sauce, remove it from the heat and stir in 1/2 cup of sour cream or Mexican crema for a richer, creamier finish.
For a spicier sauce, add a serrano pepper along with the jalapeños during the broiling step.
The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Tomatillos, garlic, and onions are packed with antioxidants like Vitamin C and quercetin. These compounds help fight free radicals in the body, reducing cellular damage and inflammation.
Jalapeños contain capsaicin, a compound known for its potential to boost metabolism and provide mild anti-inflammatory benefits.
A typical serving of two chicken enchiladas with green sauce has approximately 550-650 calories, depending on the amount of cheese and oil used.
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 frying the tortillas (though the texture will differ), and serve with a side salad.
Yes, you can assemble the enchiladas (without the final sauce and cheese on top) up to 24 hours in advance. Store them covered in the refrigerator. When ready to bake, add the remaining sauce and cheese and bake for an extra 5-10 minutes.
The key is to warm them and make them pliable. The recipe calls for a quick fry in hot oil, which is the most effective and traditional method. Alternatively, you can warm them in a microwave wrapped in a damp paper towel for 30-60 seconds.
Absolutely. A Mexican cheese blend, Oaxaca cheese, or queso asadero are excellent choices as they melt beautifully. You could also use a mix of cheddar and mozzarella.
Yes, as long as you use 100% corn tortillas and ensure your chicken broth is certified gluten-free, this recipe is naturally gluten-free.