Enchiladas Verdes (Green Enchiladas)
These Enchiladas Verdes, also known as Green Enchiladas, are a classic dish from Mexico that features soft white corn tortillas filled with succulent chicken breast and topped with zesty salsa verde and crumbled queso fresco. This delightful and genuine meal is not only quick to prepare but can be on your table in under an hour, making it a perfect choice for a delicious weeknight dinner.
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Ingredients
- 1 lb 2 boneless, skinless chicken breasts
- 3 cups salsa verde
- 1 cup crumbled queso fresco
- sour cream
- cilantro
- 1 teaspoon kosher salt
- 18 white corn tortillas
- 1 onion
Instructions
- 1
Begin by setting your oven temperature to 400°F (204°C) to preheat.
- 2
In a large stock pot, combine the chicken breasts with half of an onion, a pinch of salt, and enough water to cover the contents. Bring the mixture to a rolling boil, then reduce the heat and let it simmer until the chicken is fully cooked, which should take around 20 minutes.
- 3
Once the chicken is done, carefully take it out of the pot and allow it to cool for a few moments. Use two forks to shred the chicken into bite-sized pieces and set it aside.
- 4
Finely chop the remaining onion and mix it into the shredded chicken.
- 5
In portions, arrange 6 tortillas on a microwave-safe plate and heat them in the microwave for 40 to 50 seconds to soften them, preventing any cracking. Keep the warmed tortillas covered with a cloth to retain heat. One by one, dip each tortilla into the green salsa. Place two generous tablespoons of the chicken mixture in the center of each tortilla, roll them up tightly, and lay them seam-side down in a large casserole dish in a single layer. Continue this process with the rest of the tortillas and chicken filling.
- 6
Pour 1 cup of sauce evenly over the entire dish and top with crumbled queso fresco.
- 7
Cover the dish and bake in the preheated oven for 25 to 30 minutes. Once finished, remove from the oven and serve with sour cream or additional queso fresco, if desired.