Chicken And Cheese Enchiladas Verdes Recipe


MethodMain Ingredient


 Tomatillos2 1⁄2 Pound, husked
 Jalapeno1 Large, halved
 Extra-virgin olive oil1⁄4 Cup (4 tbs) (Or More For Frying)
 Freshly ground pepper To Taste
 Salt To Taste
 Corn tortillas16
 Shredded cooked rotisserie chicken3 Cup (48 tbs)
 Shredded sharp cheddar cheese6 Ounce (1 1/2 Cups)
 Crumbled queso fresco1⁄2 Cup (8 tbs) (Plus More For Serving)
 Sour cream1 Tablespoon (For Serving)
 Lime wedges3 (For Serving)
 Chopped cilantro1 Tablespoon (For Serving)
 Chopped onion1 Tablespoon (For Serving)
 Chopped tomato1 Tablespoon (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 4637 Calories from Fat 2372

% Daily Value*

Total Fat 263 g403.9%

Saturated Fat 91.5 g457.3%

Trans Fat 0 g

Cholesterol 714.9 mg

Sodium 3168.8 mg132%

Total Carbohydrates 361 g120.2%

Dietary Fiber 37 g148.2%

Sugars 47.1 g

Protein 217 g433.7%

Vitamin A 116.1% Vitamin C 253.9%

Calcium 224.3% Iron 158.8%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350° In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeno over moderately high heat until softened, about 10 minutes. Drain the tomatillos and jalapeno, then transfer them to a blender and puree until the salsa verde is smooth.
2. Wipe out the skillet and heat the 1/4 cup of olive oil in it. Add the salsa and bring to a boil over moderately high heat. Season with salt and pepper. Spoon a few tablespoons of the salsa into each of 2 shallow 5-by-10-inch baking dishes.
3. In a medium skillet, heat 1/4 inch of olive oil until shimmering. Using tongs, dip a tortilla in the hot oil until coated and cook over medium heat, turning once, until pliable, about 10 seconds. With the tongs, carefully lift the tortilla out of the oil and dip it into the hot salsa verde, making sure to coat both sides. Transfer the salsa-coated fried tortilla to a large plate. Repeat with the remaining tortillas, stacking them on the plate.
4. Arrange 8 of the tortillas on a work surface and spoon shredded chicken in the center of each; season with salt and pepper. Roll the tortillas into loose cylinders and transfer them to one of the prepared baking dishes, seam side down. Repeat with the remaining tortillas, filling them with the shredded cheddar cheese. Spoon the remaining salsa verde over the enchiladas and sprinkle them with the 1/2 cup of crumbled queso fresco. Bake for about 30 minutes, until the enchiladas are hot and the salsa is bubbling. Serve the enchiladas with sour cream, lime wedges, cilantro. onion, tomatoes and additional queso fresco on the side.