Ingredients and Weight
- For Green Sauce:
- 4 cups tomatillos (about 1 pound)
- 6 serrano chiles or 2 jalapeños (about 6 ounces)
- 4 cloves garlic
- 1/2 cup chopped cilantro
- For Chicken and Filling:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- For Corn Tortillas:
- 16 corn tortillas (8 ounces)
- For Baking:
- 1 cup chicken broth
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- For Green Sauce: Roast tomatillos and serranos on a baking sheet at 400°F (200°C) for 15-20 minutes, or until softened and charred.
- Remove stems from chiles and combine tomatillos, chiles, garlic, cilantro, and 1 cup water in a blender. Puree until smooth.
- For Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and cook for 4-5 minutes per side, or until browned. Transfer to a plate.
- Sauté onion and garlic in the same skillet until softened, about 5 minutes. Add chicken and stir to combine.
- Assemble Enchiladas: Spread a thin layer of green sauce in the bottom of a 13x9 inch baking dish. Dip tortillas in green sauce and fill with chicken mixture and cheese. Roll up and place seam side down in the baking dish.
- Pour chicken broth over enchiladas. Bake at 350°F (175°C) for 30-40 minutes, or until heated through and sauce is bubbling.
- Top with additional cheese and cilantro before serving.
Nutritional Information (per serving)
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics
- Vibrant green sauce
- Tender chicken filling
- Cheesy and flavorful
- Perfect for parties or gatherings
User Comments
- "These enchiladas are a great blend of flavors and not too spicy."
- "The green sauce is so creamy and delicious."
- "I love the combination of chicken and cheese in this dish."
- "These are easy to make and always a crowd-pleaser."
Special Precautions and Tips
- Heat level: If you prefer a milder flavor, use fewer serranos or jalapeños.
- Green sauce storage: The green sauce can be made ahead of time and refrigerated for up to 3 days.
- Tortilla flexibility: Heat tortillas in the microwave or oven for a few seconds before filling to make them more pliable.
