Description
Chicken Enchiladas Verdes are a comforting Mexican dish featuring tender shredded chicken simmered in flavorful green enchilada sauce, wrapped in warm corn tortillas, topped with melted cheese, and baked to perfection. This recipe balances aromatic spices with the tangy zest of green sauce, creating a delicious and satisfying meal.
Ingredients
Chicken and Seasoning
- 1 pound chicken breast or chicken thighs, boneless
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chicken broth
Enchiladas
- 2 cups Green Enchilada Sauce (use 3 cups for a saucier version)
- 8 corn tortillas, warmed
- 1 cup shredded Mexican cheese blend
For Serving
- Fresh chopped cilantro
- Queso fresco
- Chopped fresh jalapenos or serranos
- Fresh cut limes
- Diced tomato
- Spicy chili flakes
- Your favorite hot sauce
Instructions
- Prepare the Chicken: Heat a small pan to medium heat and add the olive oil. Season the chicken evenly with chili powder, garlic powder, onion powder, Mexican oregano, salt, and pepper. Sear the chicken for a couple of minutes on each side until browned to build flavor.
- Simmer the Chicken: Pour in the chicken broth and cover the pan. Reduce the heat to low and let the chicken simmer gently for about 30 minutes, or until cooked through and tender enough to shred easily with a fork.
- Preheat the Oven: While the chicken is cooking, preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Prepare the Baking Dish: Spoon a layer of the green enchilada sauce onto the bottom of an 8×11-inch baking dish, spreading it evenly to just cover the base to prevent sticking and add flavor.
- Assemble the Enchiladas: Shred the cooked chicken with a fork, then spoon some into each warmed corn tortilla. Roll each tortilla tightly around the chicken filling and place them seam-side down side by side in the baking dish, snugly fitting them together.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded Mexican cheese blend on top to cover them.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and lightly browned on top.
- Serve: Remove the enchiladas from the oven and garnish with your choice of fresh chopped cilantro, queso fresco, jalapenos or serranos, diced tomatoes, lime wedges, chili flakes, and your favorite hot sauce for added flavor and texture.
Notes
- You can use pre-cooked chicken to reduce the simmering time if desired.
- Warm the corn tortillas before rolling to prevent cracking.
- Adjust the amount of enchilada sauce based on how saucy you prefer the dish.
- For a spicier version, add chopped jalapenos directly into the filling or sprinkle hot sauce inside each tortilla.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
