Savor the authentic taste of Mexico with these delicious homemade Enchiladas Verdes. The creamy chicken filling, combined with the tangy salsa verde and topped with melted mozzarella cheese, makes this dish a comforting family favorite. Perfect for any occasion, this recipe is sure to impress your guests with its rich flavors and satisfying textures.
Ingredients:
For the Filling:
- 1 chicken breast, cooked and shredded
- 1/4 bar of cream cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/4 cup chicken stock
For the Salsa Verde:
- 8-10 tomatillos, husked and washed
- 1/4 white onion
- 1/4 bunch cilantro
- 2 cloves of garlic
- 1 can (7.6 oz) table cream
- 1/4 cup chicken stock
- 1 jalapeno pepper (optional, for heat)
- Salt and pepper, to taste
For the Enchiladas:
- 12 corn tortillas
- 1 cup grated mozzarella cheese
- Cilantro and onion, finely chopped, for garnish
Directions:
For the Filling:
- Prepare the Chicken: In a frying pan, gently heat the shredded chicken. Season with salt, pepper, cumin, and paprika to taste.
- Add Creaminess: Add the cream cheese to the pan, stirring constantly until fully integrated with the chicken, creating a creamy texture.
- Simmer: Pour in 1/4 cup of chicken stock and let the mixture simmer for 5 minutes, or until most of the liquid has been absorbed. Remove from heat and set aside.
For the Salsa Verde:
- Cook the Vegetables: Boil the tomatillos, garlic, onion, and jalapeno in a pot for 5-7 minutes, until softened.
- Blend the Sauce: Transfer the boiled ingredients to a blender, add cilantro, table cream, and 1/4 cup chicken stock, then blend until smooth.
- Simmer: Pour the blended sauce into a hot frying pan with a splash of olive oil and cook for 3-5 minutes, stirring occasionally. Season with salt and pepper to taste.
For the Enchiladas:
- Prep the Tortillas: Warm the tortillas either in the microwave or on a skillet to make them pliable.
- Assemble Enchiladas: Dip each tortilla in the salsa verde to lightly coat, then place a generous amount of chicken filling on each tortilla. Roll tightly and arrange seam-side down in a baking dish.
- Add Toppings: Pour the remaining salsa verde over the rolled enchiladas and sprinkle evenly with mozzarella cheese.
- Bake: Preheat the oven to 400°F and bake for 15-20 minutes, until the cheese is bubbly and golden.
- Garnish: Sprinkle chopped cilantro and onion over the enchiladas before serving.
Tips:
- Chicken Preparation: For enhanced flavor, cook the chicken breast with a bay leaf, garlic, and onion before shredding.
- Cheese Options: While mozzarella is used here for its meltability, feel free to try Monterey Jack or a traditional Mexican cheese blend.
- Serving Suggestions: Serve these enchiladas with a side of refried beans and rice for a complete, satisfying meal.
Enjoy these Homemade Enchiladas Verdes, a flavorful, comforting dish that brings the taste of authentic Mexican cuisine right to your table!