Enchiladas Verdes
20 min Prep Time
30 min Cook Time
6 Servings
515 Calories
30g Carbohydrates
33g Total Fat
For the Green Salsa:
¾ tablespoon canola oil
6 medium tomatillos, husked and washed
1 Roma tomato
2 medium jalapeño peppers, stem removed
⅓ white onion, roughly chopped
¼ cup cilantro, roughly chopped
1 teaspoon chicken consommé powder (bouillon)
1 ½ teaspoons kosher salt
½ cup water (reserved from boiled chicken)
For the Enchiladas:
1 cup queso fresco, shredded
1 cup Oaxaca cheese, grated
2 chicken breasts, boiled and shredded (reserve ½ cup water for salsa)
12 corn tortillas
Toppings:
1 cup Mexican crema or sour cream
1 medium ripe avocado, sliced
- Heat a nonstick pan over medium heat and add oil. Once hot, add tomatillos, Roma tomato, jalapeños and onion. Sauté until all vegetables are slightly charred and softened, about 10 minutes. The tomatillos will change from bright green to dull green.
- Transfer the vegetables to a blender and add cilantro, chicken consommé, salt and reserved chicken water. Blend until smooth.
- Pour the blended salsa back into the pan and simmer for about 5 minutes over medium-low heat, stirring occasionally.
- Preheat the oven to 350°F. Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
- Spread a thin layer of salsa verde on the bottom of a 9x9 baking dish.
- Coat each tortilla with a layer of green salsa, then place it on a plate. Fill with shredded chicken and queso fresco (about 1 heaping tablespoon each), roll it up and place it in the baking dish. Repeat for all tortillas, arranging them in a single layer.
- Pour a thin layer of green salsa over the rolled tortillas and top with shredded Oaxaca cheese. Cover with aluminum foil and bake for 10 minutes.
- Remove the foil and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
- Serve warm, topped with extra salsa, a drizzle of crema and sliced avocado. Enjoy with a side of salad, steamed veggies or black beans.
PER SERVING
Calories: 515
Protein: 28g
Carbohydrate: 30g
Fiber: 6.3g
Total Fat: 33g
Saturated Fat: 14g
Cholesterol: 114mg
Calcium: 346mg
Sodium: 943mg
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