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Chicken Enchiladas Verdes
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Roast veggies for tangy salsa verde, layer with chicken, mozzarella, and tortillas for flavorful enchiladas verdes.
Ingredients:
  • 2 pounds tomatillos, husked and cut in half
  • 2 bunches green onions, ends trimmed
  • 5 jalapeno peppers, halved and seeded
  • 4 cloves garlic, or more to taste
  • 2 cups chopped fresh cilantro
  • 1 cup chicken stock
  • 1 lime, juiced
  • 1 teaspoon salt, or more to taste
  • 12 corn tortillas
  • 4 cups cubed cooked chicken
  • 4 cups shredded mozzarella cheese
  • 0.5 cup crumbled queso fresco
Instructions:
  • Preheat your oven to 400°F (200°C).
  • Place the tomatillos, green onions, jalapenos, and garlic in a baking dish, ready to mingle and create flavorful magic.
  • Roast vegetables in the preheated oven until tender and aromatic, for around 20 minutes. Then, take them out and raise the oven temperature to 450 degrees F (230 degrees C).
  • Blend roasted vegetables, cilantro, chicken stock, lime juice, and salt in a blender, filling it no more than halfway. Pulse a few times, then blend until smooth salsa consistency is achieved, pureeing in batches if necessary.
  • First, layer 6 tortillas in a 9x13-inch baking dish, overlapping them. Add half of the chicken on top. Sprinkle half of the mozzarella cheese over the chicken and pour half of the salsa over the cheese. Repeat this process with the remaining tortillas, chicken, mozzarella cheese, and salsa. Finish by sprinkling crumbled queso fresco on the top.
  • Cook in the hot oven until bubbly, approximately 25 minutes.

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