Authentic Green Chicken Enchiladas
Savor the rich flavors of tender chicken wrapped in corn tortillas, smothered with a homemade green tomatillo sauce, evoking the traditional taste of Mexican cuisine.
Prep time: 20 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs boneless chicken thighs
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
8 oz cream cheese
2 cups shredded Monterey Jack cheese
1 cup sour cream
12 corn tortillas
1 lb tomatillos
2 jalapeños
1 onion, chopped
3 cloves garlic, minced
1/2 cup fresh cilantro
1 lime, juiced
1/4 cup chicken broth
Instructions
1. Preheat the oven to 375°F.
2. Season the chicken thighs with salt and black pepper.
3. In a large skillet over medium heat, heat the olive oil.
4. Cook the chicken until golden and cooked through, about 6-8 minutes per side. Remove and shred using two forks.
5. In the same skillet, add chopped onion, minced garlic, and cook until fragrant.
6. Add tomatillos and jalapeños, cooking until softened.
7. Transfer the tomatillo mixture to a blender, adding cilantro, lime juice, and chicken broth. Blend until smooth.
8. In a mixing bowl, combine shredded chicken, cream cheese, and 1 cup of shredded Monterey Jack cheese.
9. Fill each tortilla with the chicken mixture, roll, and place seam-side down in a baking dish.
10. Pour the blended green sauce over the enchiladas, and sprinkle with the remaining Monterey Jack cheese.
11. Bake in preheated oven for 25 minutes or until cheese is bubbly.
12. Serve hot with a dollop of sour cream.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F for 10-15 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
