Chicken Verde Enchiladas Recipe
Overview:
๐ Cook Time: 30 minutes
๐ Prep Time: 35 minutes
๐ Total Time: 1 hour 5 minutes
Description:
This Chicken Verde Enchiladas recipe is a beloved favorite in my family. It offers the flexibility to adjust the spice level according to your preference, whether you prefer a mild or fiery kick by controlling the amount of jalapeรฑos added. Perfect for a weeknight dinner, these enchiladas bring together tender chicken, zesty green chilis, and gooey Monterey Jack cheese, all wrapped in warm corn tortillas and smothered in a flavorful verde sauce.
Recipe Category:
Chicken Breast
Keywords:
Chicken, Poultry, Meat, Mexican, Weeknight, < 4 Hours
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can of diced green chilis
- 1 cup shredded Monterey Jack cheese
- 1 onion, diced
- 12 corn tortillas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Fresh cilantro, for garnish
Nutritional Information (per serving):
- Calories: 474.1
- Fat: 15.7g
- Saturated Fat: 6.6g
- Cholesterol: 93.6mg
- Sodium: 268.7mg
- Carbohydrates: 44.6g
- Fiber: 6.5g
- Sugar: 7.2g
- Protein: 40.6g
Instructions:
| Step | Description |
|---|---|
| 1 | Saute Chicken: In a skillet, heat oil over medium heat. Season chicken breasts with garlic powder and cumin. Saute for about 5-8 minutes on each side until fully cooked. Remove chicken from the skillet and shred it. Set aside. |
| 2 | Prepare Sauce: Deglaze the same skillet with one cup of chicken broth. Add diced green chilis, diced onion, and any desired amount of diced jalapeรฑos. Allow the sauce to simmer on low heat for 30 minutes, allowing the flavors to meld together. |
| 3 | Warm Tortillas: Place corn tortillas between damp paper towels and microwave for about 40 seconds until warm and pliable. This makes them easier to roll. |
| 4 | Assemble Enchiladas: Preheat the oven to 350ยฐF (175ยฐC). Spray a 13×9 inch baking pan with cooking spray. Spoon a thin layer of the sauce onto the bottom of the pan. Take each tortilla and fill it with shredded chicken and Monterey Jack cheese. Roll them up and place them seam-side down in the prepared baking pan. |
| 5 | Bake: Pour the remaining sauce over the assembled enchiladas, ensuring they are fully covered. Sprinkle additional cheese on top. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. |
| 6 | Garnish and Serve: Once out of the oven, sprinkle freshly chopped cilantro over the enchiladas for a burst of freshness. Serve hot with rice, beans, and perhaps a refreshing margarita on the side. Enjoy! |
Notes:
- Adjust the spiciness of the dish by adding more or fewer jalapeรฑos according to your taste preference.
- These enchiladas can be made ahead of time and stored in the refrigerator until ready to bake.
- Feel free to customize with your favorite toppings such as sour cream, avocado slices, or salsa.
This Chicken Verde Enchiladas recipe promises to deliver a burst of Mexican flavors to your dinner table, making it a perfect choice for both busy weeknights and casual gatherings with friends and family. Enjoy the hearty combination of tender chicken, gooey cheese, and zesty verde sauce, all wrapped up in warm corn tortillas for a satisfying meal that’s sure to become a household favorite!
