Enchiladas Verde (tomatillo sauce)
Prepare enchiladas with chicken and tomatillo sauce using fresh ingredients and bake until heated through.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Tomatillo (husked and rinsed) | 500 | Grams |
| Jalapeno (seeded and chopped) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Onion (medium, chopped) | 1 | Count |
| Cilantro (fresh, chopped) | 1 | Bunch |
| Lime (juiced) | 1 | Count |
| Corn Tortilla (small size) | 15 | Count |
| Monterey Jack Cheese (grated) | 300 | Grams |
| Vegetable Oil (for cooking) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Cook chicken breast in a pot of boiling water until fully cooked, about 15-20 minutes. Shred the chicken using two forks.
- In a blender, combine tomatillos, jalapenos, garlic, onion, cilantro, lime juice, salt, and pepper. Blend until smooth.
- Heat vegetable oil in a pan over medium heat. Pour the blended tomatillo sauce into the pan and simmer for 10 minutes, stirring occasionally.
- Dip each tortilla in the tomatillo sauce to coat, then fill with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
- Pour remaining tomatillo sauce over the enchiladas and top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with additional cilantro if desired.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
BlenderBaking Dish