Chicken Enchiladas Verdes

Name: Chicken Enchiladas Verdes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters chicken stock; 946 milliliters cubed cooked chicken; 12 corn tortillas; 473 milliliters chopped fresh cilantro; 4 cloves garlic, or more to taste; 2 bunches green onions, ends trimmed; 5 jalapeno peppers, halved and seeded; 1 lime, juiced; 118 milliliters crumbled queso fresco; 1 teaspoon salt, or more to taste; 946 milliliters shredded mozzarella cheese; 907 grams tomatillos, husked and cut in half

Chicken Enchiladas Verdes might be just the Mexican recipe you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 650 calories, 47g of protein, and 35g of fat each. It is Head to the store and pick up garlic, chicken, queso fresco, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a rather pricey main course.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.

Ingredients you will need

Jalapeno Pepper

Green Onions

Tomatillos

Garlic

Equipment you will use

Baking Pan

Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)

Equipment you will use

Oven

Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.

Ingredients you will need

Chicken Stock

Lime Juice

Vegetable

Cilantro

Salsa

Salt

Equipment you will use

Blender

Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa.

Ingredients you will need

Mozzarella

Tortilla

Whole Chicken

Cheese

Salsa

Equipment you will use

Baking Pan

Sprinkle crumbled queso fresco over the top.

Ingredients you will need

Queso Fresco

Bake in the preheated oven until bubbling, about 25 minutes.

Equipment you will use

Oven

Equipment

Oven

Baking Pan

Blender

Ingredients

Servings:

237milliliters

chicken stock 946milliliters

cubed cooked chicken 12

corn tortillas 473milliliters

chopped fresh cilantro 4cloves

garlic, or more to taste 2bunches

green onions, ends trimmed 5

jalapeno peppers, halved and seeded 1

lime, juiced 118milliliters

crumbled queso fresco 1teaspoon

salt, or more to taste 946milliliters

shredded mozzarella cheese 907grams

tomatillos, husked and cut in half

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.