Chicken enchiladas verdes

Chicken enchiladas verdes

Tags

Mexican

Cook

Ingredients

  • Sauce:
  • 1 pound tomatillos husked
  • ½ cup finely chopped onion
  • 1 tsp minced garlic
  • 1 serrano chilli
  • 2 tbsp chopped coriander
  • 1 tbsp chopped fresh oregano
  • ½ tsp ground cumin
  • 1 ½ tsp salt or to taste
  • 2 cups water
  • Enchiladas:
  • 8 oz Chicken Shredded
  • 2 cups of sauce
  • 1 can of beans
  • 1 can of corn
  • Bell peppers
  • 1 ½ cups Monterey Jack cheese
  • 8 Corn tortillas

Steps

  1. Sauce:
  2. Place tomatillos, onion, garlic, and chilli pepper into a saucepan. Season with coriander, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  3. Using a blender, carefully puree the tomatillos and water in batches until smooth.
  4. Enchiladas:
  5. Cook peppers
  6. Add bean and corn to peppers
  7. Begin by cooking each tortilla for 25 seconds in cooking oil at medium heat then set to the side.
  8. To assemble enchiladas, place about 3 ounces of tomatillo sauce on the bottom of a casserole dish.
  9. Fill each softened tortilla and roll about 1.5 ounces of chicken in each tortilla then place each rolled enchilada seam side down in the casserole dish. Repeat this step until all of the tortillas are rolled with chicken and placed in the casserole dish.
  10. Once the enchiladas are in the casserole dish, cover enchiladas with remaining tomatillo sauce.
  11. Top enchiladas with Monterrey Jack cheese and bake 15 minutes. Serve hot.