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Best Easy Enchiladas Verdes Recipe

Name: Best Easy Enchiladas Verdes Recipe
Total time: 55 min
Yield: 280 g
Ingredients: corn tortillas 8 pieces; cooked chicken breast, shredded 2 cups; tomatillos, husked and halved 1 lb; white onion, chopped 0.5 cup; jalapeño, seeded and chopped 1 piece; fresh cilantro 0.5 cup; sour cream (or Mexican crema) 0.5 cup; Monterey Jack cheese, shredded 1 cup; garlic cloves 2 cloves; olive oil 2 tbsp; lime juice 1 tbsp; salt 1 tsp; black pepper 0.5 tsp

Tortillas rolled around chicken and bathed in a tangy tomatillo green sauce with crema. These protein-packed, family-favorite enchiladas offer fresh, vibrant flavors in every bite.

Cook 55 min Difficulty NORMAL 380 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

corn tortillas 8 pieces
cooked chicken breast, shredded 2 cups
tomatillos, husked and halved 1 lb
white onion, chopped 0.5 cup
jalapeño, seeded and chopped 1 piece
fresh cilantro 0.5 cup
sour cream (or Mexican crema) 0.5 cup
Monterey Jack cheese, shredded 1 cup

Seasonings/Sauce

garlic cloves 2 cloves
olive oil 2 tbsp
lime juice 1 tbsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 31 g 33%

Protein 28 g 29%

Fat 15 g 38%

Serving size 280g

Cooking steps

1

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tbsp of olive oil.
2

In a saucepan over medium heat, add remaining 1 tbsp olive oil. Sauté tomatillos, onion, jalapeño, and garlic for 6-8 minutes until tomatillos soften and release juices.
3

Transfer sautéed mixture to a blender. Add cilantro, lime juice, salt, and black pepper. Blend until smooth; taste and adjust seasoning if needed.
4

Warm corn tortillas in a dry skillet over medium heat for 10-20 seconds per side to make them pliable and prevent cracking when rolling.
5

Fill each tortilla with cooked, shredded chicken and a tablespoon of sauce. Roll tightly, place seam-side down in the baking dish. Repeat with all tortillas.
6

Pour remaining tomatillo sauce evenly over the rolled enchiladas. Sprinkle Monterey Jack cheese on top.
7

Cover with foil and bake for 18 minutes. Uncover, bake 7-10 minutes more, or until cheese is bubbling and lightly golden.
8

Drizzle sour cream or crema over hot enchiladas before serving. Garnish with extra cilantro and a squeeze of lime if desired.

Personalized Q&A

Q. What's the key ingredient that gives Enchiladas Verdes their signature flavor?

The star ingredient in this recipe is tomatillo. Its tangy, bright flavor defines the green sauce (salsa verde), setting Enchiladas Verdes apart from other enchilada varieties. The combination of tomatillo with fresh cilantro and jalapeño gives the dish its fresh vibrancy.

Q. Which step is most important for getting the texture of these enchiladas just right?

Warming the corn tortillas in a skillet before filling (Step 4) is critical. This makes them flexible and prevents cracking as you roll, ensuring your enchiladas hold together during baking and serve with the ideal texture.

Q. How do you prevent the enchiladas from turning soggy or drying out?

Bake the enchiladas covered with foil for the first 18 minutes as indicated in Step 7, which allows the sauce to soak in without drying out the tortillas. Uncovering for the last several minutes helps the cheese brown without overcooking the filling.

Q. What is the calorie and macronutrient breakdown per serving?

Each serving of this Best Easy Enchiladas Verdes Recipe contains about 380 kcal, with 31g carbohydrates (33%), 28g protein (29%), and 15g fat (38%). This makes it a protein-rich, balanced meal.

Best Easy Enchiladas Verdes Recipe

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