The Easiest Enchiladas in a Creamy Green Sauce // Quick Enchiladas Verdes ❤️

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and provides plant-based protein, while canned chicken is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and higher in protein.

Start by cooking the chicken breasts in water with cilantro, salt, peppercorns, onion, and garlic.

Lower the temperature to a simmer and cook for about 15-20 minutes until the chicken reaches an internal temperature of 165°F.

Remove the chicken and cover it with paper towels and aluminum foil to keep it warm and moist.

Prepare the salsa verde by cutting the tomatillos, onion, and serrano peppers in half.

Roast the tomatillos, onion, and serrano peppers in a skillet with 1 tablespoon of canola oil on medium-high heat, stirring gently.

Add the smashed garlic cloves to the skillet and roast for about 1 minute, being careful not to burn the garlic.

Once everything has cooled, blend the roasted ingredients with cilantro, cream cheese, Mexican crema, oregano, cumin, chicken bouillon, and chicken broth until smooth.

In a brazer, melt 2 tablespoons of salted butter and add the blended mixture, stirring well and letting it simmer slowly for about 20 minutes.

Make homemade corn tortillas or use store-bought; if using homemade, pass them through oil to soften.

On a plate, add some salsa verde, dip a corn tortilla in it, fill it with shredded chicken and freshly grated Monterey Jack cheese, and roll it up.

Place the rolled enchiladas seam-side down in a baking dish, top with more salsa verde and cheese.

Preheat the oven to 375°F and bake for about 5 minutes until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens