Craving a vibrant and flavorful Mexican meal? Look no further than these irresistible Green Chicken Enchiladas! This recipe delivers a delightful balance of creamy tomatillo sauce, tender shredded chicken, and melty cheese, all wrapped in warm corn tortillas. Forget bland, boring dinners – these enchiladas are bursting with authentic Mexican taste, offering a satisfying and comforting dish perfect for a weeknight meal or a festive gathering. The vibrant green sauce, made from fresh tomatillos, cilantro, and jalapeños, adds a zesty kick that's both refreshing and addictive.
Prepare yourself for a culinary adventure as we guide you through each step of creating these delectable enchiladas. From preparing the luscious tomatillo sauce to assembling and baking the perfect enchiladas, this easy-to-follow recipe will have you enjoying a delicious homemade meal in no time. Let's get started!
Tools Needed
- Pot
- Blender
- Saucepan
- Pan
Ingredients
- Green tomatoes (tomatillos): 20
- Cilantro: 1 bunch
- Garlic: 7 cloves
- Onion: ½
- Serrano peppers: 2
- Chicken breast: 1 whole, cut in half
- Chicken leg with thigh: some pieces
- Cream for tacos
- Romaine lettuce: ½ head
- Sesame seeds: 1 ½ tbsp
- Fresh cheese
- Corn tortillas
- Small purple onion: 1, sliced
- Oregano: 1 tsp
- Vinegar
- Salt: to taste
- Avocados: 3
- Olive oil
- Chicken broth: about 1 cup
- Ajoli: 1 ½ tbsp
Step-by-Step Instructions
Step 1. Prepare the Chicken and Sauce
- Cook the chicken in a pot with water, adding a quarter onion and four cloves of garlic, salt, and cilantro. Add a celery stick.
- Boil the chiles in a separate pot for 6 minutes.
- Add the washed tomatoes to the boiling chiles; cook until they change color.
- Turn off the heat and remove the tomatillos and chiles. Add oregano, salt, and three tablespoons of white vinegar. Stir and let it rest.
- Once the chicken is cooked, let it cool and shred it.
- Heat olive oil in a pan and fry the ajoli until golden brown.
- Blend the cooked tomatoes, chiles, cilantro, garlic, sesame seeds, and chicken broth until smooth.
- Heat a little oil in a saucepan. Add a quarter of chopped onion and cook until transparent. Add the blended sauce, season with salt and chicken broth, and let it boil.
Step 2. Assemble the Enchiladas
- Make the guacamole by mashing avocados with lemon juice, onion, and cilantro.
- Heat a little oil and lightly fry the corn tortillas.
- Fill the tortillas with shredded chicken, and cover them with the enchilada sauce.
Step 3. Make the Guacamole
- Make the guacamole by mashing avocados with lemon juice, onion, and cilantro.
Step 4. Serve and Enjoy
- Serve the enchiladas with lettuce, sliced onions, radish, avocado guacamole, cream, and cheese.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- The golden-brown ajoli adds a delicious flavor to the enchiladas.
- Add lemon juice to the guacamole to prevent it from turning black.
Nutrition
- Calories: approximately 600-750
- Fat: 40-55g
- Carbs: 50-65g
- Protein: 45-55g
FAQs
1. Can I make the tomatillo sauce ahead of time?
Yes! 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 use shredded pork, beef, or even vegetarian crumbles instead of chicken. Adjust seasoning to your preference.
These green chicken enchiladas are a guaranteed crowd-pleaser, offering a vibrant and flavorful taste of Mexico in every bite. From the zesty tomatillo sauce to the perfectly tender chicken, this recipe is a delicious and satisfying meal that's surprisingly easy to make. So gather your ingredients and get ready to enjoy a truly unforgettable culinary experience!