The EASIEST and Most Delicious ENCHILADAS VERDES, my lazy way of making them!!!

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are often less expensive.

green tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green enchilada sauce

Green tomatoes provide a similar flavor, while canned sauce saves time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in calories and adds creaminess.

Add 4 pieces of chicken breast into the pressure cooker.

Add 1/2 onion, 1 green pepper, 3 garlic cloves, 2 bay leaves, 1 teaspoon of pepper corn, 1 teaspoon of coriander seeds, salt, chicken bouillon, and 4 cups of water to the pressure cooker.

Close the pressure cooker and pressure cook for 15 minutes.

Release the steam and open the cooker, then remove the chicken and pepper.

Add 2 lbs of tomatillos and 10 jalapenos to the pot and cook while the chicken cools down.

In a small pan over medium heat, add a little oil to soften the tortillas, frying them for 10 seconds until they blister.

Remove the tortillas from the oil and repeat the process for the rest.

Shred the chicken and season with garlic salt and black pepper.

Transfer the cooked tomatillos and jalapenos to a blender with some onion and 1 cup of broth to make the sauce.

Add 2 garlic cloves and a handful of cilantro to the blender and blend until smooth.

Preheat the oven to 350°F.

In a baking dish, add half of the sauce.

Grab a tortilla, add chicken and some guacamole, roll it up, and place it in the baking dish.

Repeat the process until all enchiladas are in the dish.

Top with sour cream, cover with the rest of the sauce, and sprinkle with queso fresco.

Bake in the oven for 15 to 20 minutes.

Serve with rice and beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens