Chicken Enchiladas Verdes… excite your taste-buds with an explosion of flavors! Need I say more? No, but I will =). These enchiladas are authentic and full of fresh flavor! Mexican food is one of my favorites! I love it because of all the wonderful fresh ingredients it uses and all the exciting flavors you can find in it.
I lived in Arizona for a few years and good Mexican food is in abundance there. I created this recipe trying to mimic the Enchiladas with Green Sauce from one of my favorite restaurants. One thing I love about this recipe is how simple it is to make this fresh enchilada sauce. Toss out that canned stuff people and try this recipe, make this simple sauce from scratch!
Chicken Enchiladas with Green Sauce
Perfectly flavorful enchiladas with a fresh green enchilada sauce.
- 3 boneless , skinless chicken breast halves
- 1 (14.5 oz) can chicken broth
- 12 corn tortillas (I prefer Guerrero Brand)
- 1 recipe Green Enchilada Sauce , recipe follows
- 3 cups shredded Monterrey Jack cheese (about 12 oz.)
- Sour cream , for serving
Green Enchilada Sauce
- 1 cup chicken broth
- 5 medium tomatillos (husked and rinsed)
- 1 (7 oz.) can diced green chilis, undrained
- 3 Tbsp yellow onion
- 1 green onion
- 1 clove garlic
- 3 Tbsp cilantro
- 1/2 Poblano pepper
- 1/2 lime juiced
- 2 tsp sugar
- 1/2 tsp cumin
- Salt and pepper to taste
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 5 hours (or until chicken is cooked through). Shred and set aside.
Green Enchilada Sauce
Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking).
To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seamed side down in a 13" x 9" baking dish.
Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.
Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.