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Easy Chicken Enchiladas Verdes

Easy Chicken Enchiladas Verdes
Chicken Enchiladas Mexican Tex-Mex Queso Fresco Sour Cream Dairy Corn Onions Cheese Main Dish Easy
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Chicken Enchiladas Mexican Tex-Mex Queso Fresco Sour Cream Dairy Corn Onions Cheese Main Dish Easy
12 enchiladas (4 to 6 servings) Easy
Total: Active:
0 Ratings 

Ingredients (11)

For the enchiladas:

  • 2 1/2 cups tomatillo sauce (see Game Plan note)
  • 1 1/4 cups crema or sour cream
  • 2 cups shredded roasted chicken (see Game Plan note)
  • 1 tablespoon finely chopped yellow onion
  • 1/4 teaspoon kosher salt
  • 1/4 cup vegetable oil
  • 12 corn tortillas

For garnishing:

  • 1/3 cup crumbled queso fresco
  • 1 small red onion, in thin slices
  • 2 medium jalapeños, preferably red, in thin slices
  • Cilantro leaves
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Nutritional Information
  • Calories212
  • Fat14.63g
  • Saturated fat4.65g
  • Trans fat0.09g
  • Carbs13.88g
  • Fiber2.21g
  • Sugar2.44g
  • Protein7.18g
  • Cholesterol32.3mg
  • Sodium104.22mg
  • Nutritional Analysis per serving (12 servings) Powered by

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These enchiladas verdes will seem like you put a ton of work into them, but in fact they come together in just over half an hour. You can make the tomatillo sauce a couple of days before you plan to assemble the enchiladas, and the chicken can be a rotisserie bird you picked up on the way home from work.

Game plan: Pick up a cooked rotisserie chicken at the market or roast one yourself. Cook up a batch of Easy Tomatillo Sauce before you begin.

by Chris Rochelle

Tips for Chicken

Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
Read More
2 of 3
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
Read More
3 of 3
Next: How to Store Chicken

Instructions

  1. 1Warm the tomatillo sauce in a small saucepan over low heat. Add 1 cup of the crema and heat without letting it come to a boil. Remove from the heat and set aside.
  2. 2Gently warm the chicken in a separate small saucepan over low heat (add a few teaspoons of water if it looks dry). Add the remaining 1/4 cup of crema, the onion, and salt and stir to combine. Remove from the heat, cover, and set aside.
  3. 3Line a baking sheet with paper towels. Heat the oil in a small skillet or nonstick frying pan over medium-high heat. When the oil is hot, add a tortilla and let it soften, 2 to 3 seconds. Flip it and soften the other side, 2 to 3 seconds. Remove to the prepared baking sheet to drain. Repeat with the remaining tortillas.
  4. 4Heat the oven to 350°F and arrange a rack in the middle. Pour 1 cup of the warm tomatillo sauce on a plate. Set a tortilla in the sauce and immediately flip it over. Arrange 2 tablespoons of the chicken mixture down the center of the tortilla, roll it up, and transfer to a baking dish. Continue with the remaining tortillas, adding additional sauce to the plate when necessary.
  5. 5Pour the remaining sauce over the rolled enchiladas in the baking dish—make sure you cover the ends of the tortillas so they don’t dry out in the oven. Cover the dish with foil and transfer to the oven. Bake just until the enchiladas are heated through, about 10 minutes. Garnish with the queso fresco, red onion, jalapeños, and cilantro and serve immediately.
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