Craving a comforting yet vibrant Mexican meal that's surprisingly easy to make? Look no further than these incredibly flavorful Chicken Enchiladas Verdes! This recipe skips the complicated steps often associated with enchiladas, offering a delicious shortcut to a satisfying dinner that's perfect for busy weeknights or a relaxed weekend gathering. Forget spending hours in the kitchen; this recipe emphasizes fresh, vibrant flavors and simple techniques to deliver a truly authentic taste experience. The creamy tomatillo salsa verde is the star, perfectly balancing the tender chicken and the rich, cheesy filling.
We'll guide you through each step of creating these irresistible enchiladas, from preparing the flavorful tomatillo sauce to assembling and baking them to golden perfection. Ready to dive into the delicious details and create a truly memorable meal? Let's get started with our easy, step-by-step instructions!
Tools Needed
- Mixer
- Pan
- 9x13 Baking Dish
Ingredients
- Rotisserie Chicken
- Yellow Onion: 1/2
- Parsley
- Monterey Jack Cheese: 1/2
- Garlic
- Sazón: 1/2 packet
- Diced Jalapenos
- Flour Tortillas
- Crema Mexicana
- Green Chili Enchilada Sauce
- Queso Cotija
Step-by-Step Instructions
Step 1. Prepare the Chicken Filling
- Dice the onion.
- Shred the rotisserie chicken. You can use a mixer for easier shredding.
- Season the shredded chicken with sazón. Fry the chicken skin separately for a snack.
- In a pan, sauté the onion and garlic until softened.
- Add the chicken to the pan and heat through, adding sazón for flavor.
- Add diced jalapenos (or green chilies).
Step 2. Prep the Tortillas and Baking Dish
- Lightly cook the tortillas until they blister to prevent sogginess.
- Spread a thin layer of enchilada sauce in the baking dish.
Step 3. Assemble the Enchiladas
- Fill each tortilla with chicken and cotija cheese, then roll and place in the baking dish.
Step 4. Bake and Serve
- Top with remaining enchilada sauce, Monterey Jack cheese, and bake at 375°F until cheese is melted.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Don't overcook the chicken; you want it juicy and tender.
- Use your favorite seasoning blend if desired.
- Cooking the tortillas briefly prevents them from getting soggy.
Nutrition
- N/A
FAQs
1. Can I make the tomatillo sauce ahead of time?
Absolutely! The sauce tastes even better the next day. Make it a day or two in advance and store it in the refrigerator.
2. What can I substitute for chicken?
You can easily substitute with shredded pork, beef, or even vegetarian crumbles for a delicious variation.
There you have it – a simple, yet incredibly satisfying, Chicken Enchiladas Verdes recipe that's sure to become a family favorite. From the vibrant green sauce to the perfectly melted cheese, every bite is a burst of flavor. Enjoy your delicious homemade enchiladas!