Learn how to make authentic enchiladas verdes with this easy and delicious recipe. The traditional Mexican dish features tender chicken wrapped in corn tortillas and topped with a tangy green sauce made of tomatillos, jalapenos, and cilantro. These enchiladas are perfect for a family dinner or a festive gathering. Serve them with rice and beans for a complete and satisfying meal.
Ingredients
- 1.5 lbs chicken breast
- 1 lb tomatillos
- 2 jalapenos
- 1 onion
- 3 cloves garlic
- 1 cup chicken broth
- 1 cup chopped fresh cilantro
- 12-14 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- Salt and pepper to taste
- Vegetable oil for frying
Directions
- In a large pot, place the chicken breasts and cover with water. Add salt and bring to a boil. Cook until the chicken is fully cooked, about 20-25 minutes. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small pieces.
- While the chicken is cooking, prepare the green sauce. Remove the husks from the tomatillos and rinse them under warm water to remove the stickiness. Cut the tomatillos into quarters and place them in a blender.
- Add the jalapenos, onion, garlic, and a handful of cilantro to the blender. Blend until smooth, adding chicken broth as needed to reach your desired consistency. Taste and season with salt and pepper.
- Preheat the oven to 350°F (175°C). In a large skillet, heat vegetable oil over medium-high heat. Fry the tortillas one at a time for a few seconds on each side, just until softened. Place the tortillas on paper towels to drain excess oil.
- In a separate bowl, mix the shredded chicken with some of the green sauce, just enough to evenly coat the chicken.
- Take a tortilla and spoon some of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- Pour the remaining green sauce over the enchiladas, making sure to cover them completely. Sprinkle shredded Monterey Jack cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas verdes hot, garnished with chopped cilantro and a dollop of sour cream.
