Chicken Enchiladas Verdes
Chicken Enchiladas Verdes
Ingredients
For the Chicken Filling
- 1 rotisserie chicken, shredded (about 3 to 4 cups)
- 4 ounces Cacique Ranchero Queso Fresco, crumbled
For the Salsa Verde
- 1 1/2 pounds tomatillos, husks removed and rinsed
- 2 jalapeño peppers, whole
- 3 garlic cloves, peeled
- 1/2 white onion, roughly chopped
- 1/2 cup fresh cilantro, packed
- 1/2 cup chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon vegetable oil
For Assembly
- 12 corn tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup vegetable oil, for frying tortillas
For Garnish (Optional)
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the chicken filling: In a large mixing bowl, combine the shredded rotisserie chicken and crumbled Cacique Ranchero Queso Fresco. Mix thoroughly by hand until well combined. Taste and adjust seasoning if needed.
⏱️ 5 min
- 3
Prepare the salsa verde: Place the tomatillos and jalapeño peppers in a frying pan. Cook over medium-high heat, turning occasionally, until softened and lightly charred, about 10-12 minutes. Alternatively, you can roast them in the oven at 400°F for 15-20 minutes.
⏱️ 12 min
- 4
Transfer the charred tomatillos and jalapeños to a blender. Add the peeled garlic cloves, roughly chopped white onion, fresh cilantro, chicken broth, salt, and black pepper. Blend until smooth. Taste and adjust seasoning as desired.
⏱️ 3 min
- 5
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour the blended salsa verde into the saucepan and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld. Remove from heat.
⏱️ 7 min
- 6
Prepare the tortillas: Heat 1/4 cup of vegetable oil in a medium skillet over medium-high heat. One at a time, quickly dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until softened and pliable, not crispy. This prevents them from breaking when rolled. Place softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 8 min
- 7
Assemble the enchiladas: Dip each softened tortilla into the salsa verde, coating both sides. Place about 1/4 to 1/3 cup of the chicken and cheese filling down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
⏱️ 10 min
- 8
Pour any remaining salsa verde over the rolled enchiladas. Sprinkle the shredded Monterey Jack cheese evenly over the top.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let stand for 5 minutes before serving. Garnish with sour cream and fresh cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Enchiladas Verdes
Ingredients
For the Chicken Filling
- 1 rotisserie chicken, shredded (about 3 to 4 cups)
- 4 ounces Cacique Ranchero Queso Fresco, crumbled
For the Salsa Verde
- 1 1/2 pounds tomatillos, husks removed and rinsed
- 2 jalapeño peppers, whole
- 3 garlic cloves, peeled
- 1/2 white onion, roughly chopped
- 1/2 cup fresh cilantro, packed
- 1/2 cup chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon vegetable oil
For Assembly
- 12 corn tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup vegetable oil, for frying tortillas
For Garnish (Optional)
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the chicken filling: In a large mixing bowl, combine the shredded rotisserie chicken and crumbled Cacique Ranchero Queso Fresco. Mix thoroughly by hand until well combined. Taste and adjust seasoning if needed.
⏱️ 5 min - 3
Prepare the salsa verde: Place the tomatillos and jalapeño peppers in a frying pan. Cook over medium-high heat, turning occasionally, until softened and lightly charred, about 10-12 minutes. Alternatively, you can roast them in the oven at 400°F for 15-20 minutes.
⏱️ 12 min - 4
Transfer the charred tomatillos and jalapeños to a blender. Add the peeled garlic cloves, roughly chopped white onion, fresh cilantro, chicken broth, salt, and black pepper. Blend until smooth. Taste and adjust seasoning as desired.
⏱️ 3 min - 5
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour the blended salsa verde into the saucepan and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld. Remove from heat.
⏱️ 7 min - 6
Prepare the tortillas: Heat 1/4 cup of vegetable oil in a medium skillet over medium-high heat. One at a time, quickly dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until softened and pliable, not crispy. This prevents them from breaking when rolled. Place softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 8 min - 7
Assemble the enchiladas: Dip each softened tortilla into the salsa verde, coating both sides. Place about 1/4 to 1/3 cup of the chicken and cheese filling down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
⏱️ 10 min - 8
Pour any remaining salsa verde over the rolled enchiladas. Sprinkle the shredded Monterey Jack cheese evenly over the top.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let stand for 5 minutes before serving. Garnish with sour cream and fresh cilantro, if desired.
⏱️ 5 min