Description
Chicken Enchiladas with Salsa Verde is a flavorful Mexican-inspired dish featuring tender chicken, a creamy filling, and tangy homemade salsa verde. Topped with melty mozzarella cheese, these enchiladas are perfect for a cozy dinner or feeding a crowd.
Ingredients
1 cooked and shredded chicken breast
1/4 bar of cream cheese
1 teaspoon each: salt, pepper, paprika, and cumin (for seasoning)
1/4 cup chicken stock (for filling)
8–10 tomatillos
1/4 white onion
1/4 bunch cilantro
2 cloves garlic
1 can table cream (7.6 ounces)
1/4 cup chicken stock
1 jalapeno pepper (optional)
Salt and pepper (to taste)
12 corn tortillas
1 cup grated mozzarella cheese
Chopped cilantro and onion (for garnish)
Instructions
- Prepare the chicken filling: Heat the shredded chicken in a frying pan. Season with salt, pepper, cumin, and paprika. Stir to combine.
- Add the cream cheese and continue cooking until the cream cheese is fully incorporated with the chicken.
- Pour in 1/4 cup of chicken stock and cook for an additional 5 minutes. Remove from heat and set aside.
- Make the salsa verde: Boil the tomatillos, garlic, onion, and jalapeno for 5-7 minutes, until softened.
- Transfer the boiled ingredients to a blender. Add cilantro, table cream, and 1/4 cup of chicken stock, blending until smooth.
- Pour the blended salsa verde into a hot frying pan with a bit of olive oil and cook for 3-5 minutes. Season with salt and pepper to taste.
- Assemble the enchiladas: Heat the tortillas until pliable, either in the microwave or on the stovetop.
- Coat each tortilla in salsa verde, then fill with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish. Pour the remaining salsa verde over the top and sprinkle with mozzarella cheese.
- Bake: Preheat the oven to 400°F (200°C). Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and onion, if desired, and serve.
Notes
- For a spicier version, add more jalapenos or hot sauce to the salsa verde.
- Substitute low-fat cream cheese for a lighter option.
- For a vegetarian alternative, replace the chicken with black beans or sautéed vegetables like bell peppers, zucchini, and corn.
- This dish can be stored in the refrigerator for up to 3-4 days or frozen before baking for later use.
- If using pre-cooked rotisserie chicken, just shred it and skip the seasoning step for a quicker meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
