Enchiladas Verdes De Pollo
Discover the authentic flavors of Mexico with our Enchiladas Verdes de Pollo recipe! This classic dish features tender chicken wrapped in corn tortillas, smothered in a zesty homemade salsa verde, and topped with fresh cilantro and onions. Perfect for family dinners, special occasions, or celebrating Hispanic Heritage Month, these enchiladas bring warmth and tradition to your table. Visit Satisfy Your Cravings for the full recipe and step-by-step instructions to make this delicious Mexican favorite!
Equipment
- Large Pot: For boiling the chicken (if not using rotisserie chicken) and cooking the tomatillos and jalapeños.
- Blender or Food Processor: To blend the ingredients for the salsa verde.
- Large Mixing Bowl: For combining the chicken filling.
- Medium Skillet: For softening the tortillas in oil.
- Baking Dish (9x13 inches): To assemble and bake the enchiladas.
- Cutting Board and Knife: For chopping the onions, cilantro, and other ingredients.
- Tongs: For handling the tortillas when softening them in oil.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Aluminum Foil: To cover the baking dish while baking the enchiladas.
- Serving Utensils: For serving the enchiladas.
Ingredients
For the Chicken Filling:
- 2 Cups Shredded rotisserie chicken (or boiled and shredded chicken breast)
- 1 Cup Shredded Oaxaca cheese (or mozzarella if unavailable)
- 1/2 Cup Diced onion
- 2 Cloves garlic, minced
- 1/4 Cup Chopped fresh cilantro
- Salt and pepper to taste
For the Salsa Verde:
- 1 Lb Tomatillos, husked and rinsed
- 2 Jalapeños, stemmed and seeded
- 1/2 Cup Chopped onion
- 2 Cloves garlic
- 1/2 Cup Fresh cilantro leaves
- 1 Tsp Cumin
- 1/2 Tsp Oregano
- 1/2 Cup Chicken broth
- Salt to taste
For the Enchiladas:
- 12 Corn tortillas
- 1/2 Cup Vegetable oil (For softening tortillas)
- 1 Cup Sour cream (for drizzling)
- Additional cilantro and crumbled queso fresco for garnish
Instructions
- Prepare the Chicken Filling:In a large bowl, combine the shredded chicken, Oaxaca cheese, diced onion, minced garlic, and chopped cilantro. Season with salt and pepper to taste. Set aside.
- Make the Salsa Verde:Bring a pot of water to a boil and add the tomatillos and jalapeños. Cook for about 5 minutes or until the tomatillos are soft and their color changes to a muted green.Drain the tomatillos and jalapeños and transfer them to a blender. Add the chopped onion, garlic, cilantro, cumin, oregano, and chicken broth. Blend until smooth.Pour the salsa into a saucepan and simmer over medium heat for about 10 minutes. Season with salt to taste. The salsa should be vibrant and slightly thickened.
- Prepare the Tortillas:In a small skillet, heat the vegetable oil over medium heat. Quickly dip each tortilla in the hot oil for about 5 seconds per side, just until they are softened. Drain on paper towels.
- Assemble the Enchiladas:Preheat your oven to 350°F (175°C).Spread a thin layer of salsa verde on the bottom of a large baking dish.Fill each softened tortilla with about 2 tablespoons of the chicken mixture. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.Pour the remaining salsa verde over the top of the enchiladas, making sure they are well-covered.Sprinkle any leftover chicken mixture over the top for added texture and flavor.
- Bake the Enchiladas:Cover the baking dish with foil and bake for 20 minutes.Remove the foil and bake for an additional 10 minutes, or until the edges are slightly crispy and the salsa is bubbling.
- Serve and Garnish:Remove the enchiladas from the oven and let them cool slightly before serving.Drizzle with sour cream and sprinkle with fresh cilantro and crumbled queso fresco.Serve with a side of Mexican rice and refried beans for a complete meal.
