Enchiladas Verdes
  1. Roast the tomatillos, ½ white onion, 2 cloves of garlic, and 3 jalapeños at 425°F until slightly browned.

  2. Sear the chicken breasts, then pour the salsa verde into the pot and reduce on medium heat.

  3. Add 1 cup of chicken broth and simmer the chicken on low for approximately 25 minutes until cooked through.

  4. Shred the chicken and assemble the enchiladas.

  5. Bake the enchiladas at 425°F until bubbly and slightly browned.

  6. Drizzle with Mexican crema, crumble queso fresco, add sliced jalapeño, thinly sliced white onion, cilantro, and fresh lime.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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