Chicken Enchiladas with Green Salsa Verde

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Delightfully easy, entirely homemade chicken enchiladas with salsa verde. Don't let this lengthy recipe scare you away. It's really easy and homemade enchiladas have never tasted so authentic and delicious!

Submitted by bford
Published on April 16, 2009
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
6 enchiladas
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Ingredients

  • 3 (5 ounce) boneless chicken thighs

  • 1 medium onion, coarsely chopped, divided

  • 1 teaspoon whole black peppercorns

  • 1 teaspoon salt

  • 1 bay leaf

  • cooking spray

Filling:

  • 1 tablespoon oil

  • 2 cups shredded Monterey Jack cheese, divided

  • 3 tablespoons crumbled cotija cheese

Sauce:

  • 1 (12 ounce) can tomatillos, drained

  • 1 (4 ounce) can chopped green chile peppers

  • ¾ cup heavy cream

  • ¼ cup chopped fresh cilantro

  • 1 small serrano pepper, seeded and deveined, or to taste

  • 1 large egg

  • 1 teaspoon salt

  • 6 (8 inch) flour tortillas, warmed

Directions

  1. Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.

  2. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  3. Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.

  4. Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.

  5. Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.

  6. Bake in the preheated oven until bubbly, about 20 minutes.

Cook's Notes:

You can use fresh or frozen chicken.

You can use fresh tomatillos instead of canned. Use 1 pound fresh tomatillos and steam for 10 minutes in 1 inch of water before blending.

Nutrition Facts (per serving)

610 Calories
39g Fat
35g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 610
% Daily Value *
Total Fat 39g 50%
Saturated Fat 19g 95%
Cholesterol 153mg 51%
Sodium 1857mg 81%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 29g 58%
Vitamin C 16mg 17%
Calcium 454mg 35%
Iron 4mg 19%
Potassium 404mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.