Enchiladas Verdes (Green Enchiladas)
These Chicken Enchiladas Verdes (aka Green Enchiladas) are a traditional Mexican dish made with white corn tortillas, salsa verde, chicken breast, and queso fresco. A quick, tasty, and authentic dinner that comes together in less than an hour.
Foto: Skinnytaste
Ingredients
- 1 lb 2 boneless, skinless chicken breasts
- 1 onion (halved and divided)
- 1 teaspoon kosher salt
- 18 white corn tortillas
- 3 cups salsa verde (jarred or homemade)
- 1 cup crumbled queso fresco
- sour cream (optional to serve)
- cilantro (optional garnish)
Steps
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Preheat oven to 400F.
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Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
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Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
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Mince the remaining onion and add to the shredded chicken.
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In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
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Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
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Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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