Description
Hearty chicken enchiladas with salsa verde showcase Mexican culinary traditions with bold, tangy flavors. Home cooks can easily craft this comforting dish that brings zesty southwestern charm to dinner tables.
Ingredients
Scale
Main Ingredients:
- 1 chicken breast, cooked and shredded
- 12 corn tortillas
- 1 cup grated mozzarella cheese
Salsa Verde and Filling Ingredients:
- 8–10 tomatillos
- 1/4 white onion
- 1/4 bunch cilantro
- 2 cloves garlic
- 1 jalapeno pepper (optional)
- 1/4 bar cream cheese
- 1/4 cup chicken stock
- 1 can table cream (7.6 ounces / 225 milliliters)
- Salt (to taste)
- Pepper (to taste)
Seasoning Ingredients:
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- Chopped cilantro (for garnish)
- Chopped onion (for garnish)
Instructions
- Transform shredded chicken in a skillet, infusing with salt, pepper, cumin, and paprika for robust flavor profiles.
- Incorporate cream cheese into chicken mixture, stirring until uniformly blended and creamy.
- Introduce chicken stock, allowing ingredients to meld together for 5 minutes over medium heat, then remove from cooking surface.
- Submerge tomatillos, garlic, onion, and jalapeño in boiling water for 5-7 minutes until softened.
- Pulverize boiled vegetables with cilantro, table cream, and chicken stock in blender until achieving silky, uniform consistency.
- Transfer blended salsa verde into heated skillet with olive oil, simmering for 3-5 minutes to develop deeper flavors.
- Calibrate salsa verde’s taste with strategic salt and pepper adjustments.
- Warm tortillas until pliable, either using microwave or stovetop technique.
- Delicately coat each tortilla with salsa verde, then generously fill with seasoned chicken mixture and roll compactly.
- Arrange rolled enchiladas in baking dish, lavishly coating with remaining salsa verde and sprinkling mozzarella cheese.
- Bake at 400°F for 15-20 minutes, monitoring until cheese melts and edges turn golden brown.
- Optionally embellish with freshly chopped cilantro and onion for vibrant presentation.
Notes
- Swap cream cheese for Greek yogurt or cottage cheese to reduce fat and add protein for a healthier version.
- Use corn tortillas for a gluten-free option or to enhance traditional Mexican authenticity.
- Roast tomatillos and peppers instead of boiling to develop deeper, smokier salsa verde flavors.
- Prepare filling and salsa verde ahead of time to streamline the cooking process and intensify taste profiles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg