Chicken Enchiladas - Salsa Verde Style Recipe Video

These Chicken Verde Enchiladas are fresh and perfectly seasoned with just the right amount of "kick". They hit the spot when you're in the mood for Mexican food. Perfect with a margarita!

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
TasteMethod
Interest GroupHealthy,

Ingredients

 Chicken breast4 Medium, boneless, skinless
 Cheddar cheese1 Cup (16 tbs), shredded
 Pepper jack1 Cup (16 tbs), shredded
 Cojito cheese250 Gram
 Corn tortilla12 Medium
 Cilantro1 Bunch (100 gm), roughly chopped
 Yellow onion/White onion1⁄4 Medium, chopped
 Green chili5 Tablespoon, diced
 Chile verde enchilada sauce10 Ounce
 Herdes brand chile verde salsa6 Ounce
 Bay leaves3 Medium
 Pepper corn7 Medium
 Black pepper1 Tablespoon
 Kosher salt2 Teaspoon
 Chipotle chili powder2 Teaspoon
 Garlic powder1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 383 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 8.9 g44.5%

Trans Fat 0 g

Cholesterol 73.2 mg

Sodium 1252.2 mg52.2%

Total Carbohydrates 34 g11.2%

Dietary Fiber 3.1 g12.5%

Sugars 1.9 g

Protein 27 g54.9%

Vitamin A 38.2% Vitamin C 71.4%

Calcium 33.1% Iron 15.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Bring large saucepan of water, bay leaves and peppercorns to a rolling boil.
2. Add chicken to boiling water and cook over medium heat 10-15 minutes (depending on thickness of meat)– until meat is cooked through.
3. Remove chicken from water, ensure bay leaves and peppercorns are removed.
4. Put cooked chicken in a large mixing bowl and shredby pulling it apart using two forks pulling against each other.
5. Once chicken is shredded, spice and toss it well with salt,pepper, poultry seasoning, garlic powder and chipotle powder.
6. Add diced green chilies, diced onion, and ¾ of the chopped cilantro (save ¼ cilantro to sprinkle on top when plating/serving cooked enchiladas).
7. Incorporate 1 ½ cups shredded cheese into meat mixture and combine (save balance of shredded cheese to put on top of enchiladas before baking).
8. Soften corn tortillas by sliding them into and quickly out of a shallow saucepan of sizzling water.
9. Once tortilla is softened, fill with chicken mixture, roll and place enchilada at far end of 9x12 baking dish.
10. Repeat until dish is full,fitting 6-8 enchiladas in the pan.
11. Cover enchiladas with approx. ½ can of Herdes Salsa Verde(spicy) plus ½ can of Verde Enchilada sauce (mild).
12. Enchiladas should be covered, but not “soaked” in sauce (otherwise they willbe too gooey).
13. Sprinkle remaining shredded cheese over top and bake for 20-25minutes in hot, 350 degree oven until cheese is melted and meat inside is piping hot.

SERVING
14. Serve warm.

For more recipes please visit The Brown Lounge Website
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