Homemade Enchiladas Verdes Recipe

Learn how to make authentic and mouthwatering Enchiladas Verdes with this easy-to-follow recipe. These enchiladas are filled with tender seasoned chicken and topped with a tangy green sauce made from tomatillos and jalapenos. Garnished with melted cheese, onions, and cilantro, these enchiladas are perfect for satisfying your Mexican food cravings.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 lbs tomatillos, husks removed
• 2 jalapeno peppers
• 1/2 cup chicken broth
• 10-12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Directions

1. In a large pot, place the chicken breasts, half of the chopped onion, garlic cloves, olive oil, cumin, oregano, salt, and black pepper. Add enough water to cover the chicken. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through. Remove the chicken from the pot, let it cool, and shred it using two forks.
2. Meanwhile, place the tomatillos and jalapeno peppers in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for 10 minutes, or until the tomatillos are soft. Drain the water and transfer the tomatillos and jalapenos to a blender or food processor. Blend until smooth.
3. Preheat the oven to 350°F (175°C).
4. In a skillet, heat a small amount of oil over medium-high heat. Dip each tortilla in the hot oil for a few seconds on each side to soften it. Place the tortillas on a plate lined with a paper towel to drain the excess oil.
5. In a separate skillet, heat the remaining chopped onion over medium heat until translucent. Add the shredded chicken and 1/4 cup of the prepared green sauce. Stir until well combined and heated through.
6. Spread a small amount of the green sauce on the bottom of a 9x13-inch baking dish. Take each tortilla and fill it with a portion of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining green sauce over the enchiladas, spreading it evenly. Sprinkle the shredded Monterey Jack cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro and serve hot.

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