Name: Enchiladas Verdes Con Pollo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb medium tomatillo; ½ medium white onion; 1 Serrano pepper; 3 cloves garlic; water; ½ bunch fresh cilantro; 1 tbsp kosher salt; ½ cup chicken stock; ¼ cup Vegetable Oil; 12 thick slices corn tortilla; 3 cups Rotisserie Chicken; 5 oz queso fresco; ¼ medium white onion; 2 tbsp Mexican crema

This Chicken Enchiladas Verdes recipe is a flavorful take on a classic Mexican dish. The tangy tomatillos, spicy serrano pepper, and creamy queso fresco create a burst of flavors in every bite. With a mix of crisp tortillas and tender, shredded rotisserie chicken, these enchiladas promise not just a meal, but a delightful culinary experience.

Photos of Enchiladas Verdes Con Pollo Recipe

The ingredients used in this recipe are relatively easy to find, but there might be a few items that you should take note of. Tomatillos, which look like small green tomatoes, are a staple in Mexican cuisine and offer a tart flavor. Mexican Crema, a thick cream used in many Mexican recipes, might not be available in all local supermarkets. However, it can be replaced with sour cream if necessary. Queso fresco, a mild white cheese, is another key ingredient. If you cannot find it, feta cheese can be a good substitute.

Ingredients for Chicken Enchiladas Verdes

Tomatillo: These small, round fruits are encased in a papery husk and are a cornerstone of Mexican cuisine, imparting a tart, fruity flavor.

White onion: A common kitchen staple, these add a slight sweetness and crunch.

Serrano pepper: Much hotter than a jalapeno, Serrano peppers add a spicy kick.

Garlic: Not just a flavor booster, garlic also has numerous health benefits.

Cilantro: Also known as coriander, it adds a fresh, herbal flavor.

Chicken stock: This forms the base of the sauce, adding depth and richness.

Vegetable oil: This is used for frying the tortillas, making them crispy.

Corn tortilla: The main vessel of this dish, it carries all the ingredients.

Rotisserie chicken: Shredded and used as filling, it adds a hearty, savory element.

Queso fresco: This fresh, mild cheese melts beautifully on top of the enchiladas.

Mexican crema: It lends a creamy, tangy flavor, complementing the spicy, rich elements.

One reader, Geoffrey Roe says:

This chicken enchiladas verdes recipe is a game-changer! The tangy tomatillo sauce perfectly complements the tender chicken, and the queso fresco adds a delightful creaminess. It's a crowd-pleaser and has become a family favorite. Highly recommend trying this recipe for a delicious and satisfying meal!

Geoffrey Roe

Essential Techniques for Making Chicken Enchiladas Verdes

How to make salsa verde: Boil tomatillos, onion, serrano peppers, and garlic until tender, then blend with cilantro, salt, and chicken stock until smooth.

How to fry tortillas: Heat oil in a pan, fry tortillas for 1 minute per side until starting to brown but still pliable enough to roll.

How to assemble enchiladas: Dip a tortilla in salsa verde, add shredded chicken, roll tightly, and place seam-side down in a baking dish. Repeat with remaining ingredients.

How to broil enchiladas: Pour remaining salsa over the top of the enchiladas, sprinkle with queso fresco, then broil until the cheese is just melted.

How to serve enchiladas: Serve warm with diced onion, Mexican crema, and cilantro leaves for topping.

How To Make Enchiladas Verdes Con Pollo

Enjoy tasty Mexican flavors with this enchiladas Verdes con Pollo that’s made of chicken, wrapped up with tortilla, and drizzled with serrano pepper puree.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1lbmedium tomatillo,(455 g), husks removed
½medium white onion,halved
1serrano pepper,stemmed
3clovesgarlic
water,as needed
½bunchfresh cilantro,(about 1 cup), leaves and soft stems roughly chopped, plus more leaves for garnish
1tbspkosher salt
½cuplow sodium chicken stock,(120 ml)
¼cupvegetable oil,(60 ml), divided
12corn tortilla,thick slices
3cupsrotisserie chicken,(375 g), shredded
5ozqueso fresco,(150 g), crumbled
¼mediumwhite onion,finely chopped, for garnish
2tbspmexican crema,for garnish

Instructions

Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook for 8 to 10 minutes until the vegetables are very tender and the tomatillos have changed color.
Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down.
Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer.
Cook for about 10 minutes until the salsa deepens in color and thickens slightly, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
Heat the remaining vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll.
Transfer the tortillas to a paper towel-lined baking sheet to drain.
Set a rack in the center of the oven and turn on the broiler.
Spread ½ cup of the salsa verde over the bottom of a 9×13-inch baking dish.
To assemble the enchiladas, dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly.
Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
Broil the enchiladas for 2 to 4 minutes until the cheese is just melted.
Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping. Enjoy!

Nutrition

Calories: 452.22kcal
Fat: 28.59g
Saturated Fat: 7.51g
Trans Fat: 0.34g
Monounsaturated Fat: 13.21g
Polyunsaturated Fat: 5.18g
Carbohydrates: 28.87g
Fiber: 4.86g
Sugar: 4.75g
Protein: 21.57g
Cholesterol: 70.88mg
Sodium: 628.24mg
Calcium: 199.24mg
Potassium: 524.13mg
Iron: 1.91mg
Vitamin A: 104.91µg
Vitamin C: 12.84mg

Crucial Technique Tip for Perfecting Enchiladas Verdes

When frying the tortillas, it's crucial to achieve the right balance of crispness and pliability. If they are too crisp, they will break when you try to roll them. If they are too soft, they won't hold their shape. To achieve this, keep a close eye on them while frying and adjust the heat as necessary. Remember, they should be just starting to brown and should still be pliable enough to roll.

Time-Saving Tips for Making Enchiladas Verdes

Prep ahead: Prepare the salsa verde and shredded chicken in advance to cut down on cooking time when assembling the enchiladas.

Use store-bought: Consider using store-bought rotisserie chicken to save time on cooking and shredding the chicken.

Double batch: Make a double batch of the salsa verde and freeze the extra for future use in other recipes.

Assembly line: Set up an assembly line for the enchiladas to streamline the process of dipping, filling, and rolling the tortillas.

Bake instead of broil: Instead of broiling, bake the enchiladas at a high temperature to melt the cheese, saving time and ensuring even cooking.

Pre-shredded cheese: Opt for pre-shredded queso fresco to eliminate the step of crumbling the cheese, saving time and effort.

Electric pressure cooker: Use an electric pressure cooker to cook the chicken quickly and efficiently, cutting down on overall cooking time.

Prep in bulk: Prepare a large batch of the salsa verde and freeze it in smaller portions for quick and easy use in various dishes.

Kitchen shears: Use kitchen shears to quickly and easily shred the rotisserie chicken, saving time compared to using a knife or fork.

One-pan method: Consider using a one-pan method to heat the tortillas and assemble the enchiladas, minimizing cleanup and saving time.

Substitute Ingredients For Enchiladas Verdes Con Pollo Recipe

Chicken stock - Substitute with vegetable stock: Vegetable stock can provide a similar depth of flavor and richness to the dish, while also making it suitable for vegetarian diets.
Rotisserie chicken - Substitute with shredded turkey: Shredded turkey can be used as a lean and flavorful alternative to chicken, adding a unique twist to the traditional recipe.

Essential Tools for Making Enchiladas Verdes

Blender: A blender is used to puree the cooked vegetables and create a smooth salsa verde for the enchiladas.
Saucepan: A saucepan is used to cook the tomatillos, onion, serrano peppers, and garlic in water until they are tender and the tomatillos have changed color.
Large pan: A large pan is used to heat the salsa verde and fry the tortillas for the enchiladas.
Paper towels: Paper towels are used to drain the fried tortillas before assembling the enchiladas.
Baking dish: A baking dish is used to assemble and bake the enchiladas in the oven.
Broiler: The broiler is used to melt the cheese on top of the assembled enchiladas.

Storing and Freezing Chicken Enchiladas Verdes

Let the chicken enchiladas cool completely to room temperature before storing or freezing. This will prevent condensation from forming and making the tortillas soggy.
To store in the refrigerator, place the cooled enchiladas in an airtight container or wrap the baking dish tightly with plastic wrap. They will keep in the fridge for up to 3-4 days.
For longer storage, you can freeze the enchiladas. Wrap the baking dish tightly with plastic wrap, then cover with a layer of aluminum foil. Label the dish with the date and contents. Frozen enchiladas will keep for up to 2-3 months.
To reheat refrigerated enchiladas, cover the dish with foil and bake in a preheated 350°F (175°C) oven for about 20-25 minutes, or until heated through.
If reheating frozen enchiladas, remove the plastic wrap and cover the dish with foil. Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until heated through and bubbly. You may need to add an extra 10-15 minutes if reheating from frozen.
For best results, thaw frozen enchiladas overnight in the refrigerator before reheating. This will reduce the reheating time and ensure more even heating.
If you want to freeze individual portions, cut the cooled enchiladas into serving-sized pieces and wrap each one tightly in plastic wrap. Place the wrapped enchiladas in a freezer-safe container or zip-top bag. To reheat, unwrap the desired number of enchiladas, place them in a baking dish, cover with foil, and bake as directed above.

How To Reheat Leftover Enchiladas Verdes

To reheat leftover chicken enchiladas verdes, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover them with aluminum foil. Bake for about 15-20 minutes or until they are heated through. This method helps to preserve the texture of the tortillas and prevent them from drying out.
Another option is to reheat the enchiladas in the microwave. Place them on a microwave-safe plate and cover them with a damp paper towel. Heat them on high power for 1-2 minutes, or until they are heated through. The damp paper towel will help to keep the tortillas moist and prevent them from becoming tough.
If you want to add some extra flavor and crispiness to your leftover enchiladas, you can reheat them in a skillet on the stovetop. Heat a small amount of vegetable oil in the skillet over medium heat. Place the enchiladas in the skillet and cook them for 2-3 minutes on each side, or until they are heated through and slightly crispy on the outside.
For a quick and easy lunch, you can also repurpose your leftover enchiladas into a tasty enchilada bowl. Simply chop up the enchiladas and place them in a bowl with some fresh lettuce, diced tomatoes, sliced avocado, and a dollop of sour cream. This is a great way to enjoy the flavors of the enchiladas in a new and refreshing way.
If you have a lot of leftover salsa verde, you can use it to create a delicious enchilada soup. In a large pot, combine the leftover salsa verde with some chicken broth, diced onions, and garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes. Add some chopped up leftover enchiladas to the soup and let them heat through. Serve the soup with some fresh cilantro and a squeeze of lime juice for a comforting and flavorful meal.

Interesting Fact About Chicken Enchiladas Verdes

Chicken enchiladas verdes are a popular Mexican dish that originated in the city of Cuernavaca. This dish is traditionally made with tomatillos, which are a staple ingredient in Mexican cuisine. Tomatillos are small, green, and tart fruits that are a key component in the flavorful verde sauce used in this recipe. They add a unique tangy flavor to the dish and are a great source of dietary fiber and vitamins.

Is Making Enchiladas Verdes at Home Cost-Effective?

This chicken enchiladas verdes recipe is quite cost-effective for a household. The main ingredients, such as chicken, vegetables, and tortillas, are generally affordable and readily available. The use of rotisserie chicken also adds convenience and value. The total cost for a household of 4 people is approximately $15-$20, making it a budget-friendly option. In terms of overall verdict, I would rate this recipe a solid 9. The flavors are vibrant, and the dish offers a satisfying and hearty meal that is perfect for a family dinner.

Are Chicken Enchiladas Verdes Healthy or Unhealthy?

The chicken enchiladas verdes recipe is a delicious Mexican dish, but it may not be the healthiest option due to a few factors:

The recipe uses a significant amount of vegetable oil for frying the tortillas and cooking the salsa, which can add extra calories and unhealthy fats.
Queso fresco, while tasty, is a high-fat cheese that can contribute to the overall calorie count of the dish.
The recipe doesn't include a significant amount of vegetables, which are essential for a balanced and nutritious meal.

However, there are some positive aspects to this recipe:

Tomatillos, onions, serrano peppers, and garlic are all nutrient-dense ingredients that provide vitamins, minerals, and antioxidants.
Rotisserie chicken is a lean protein source, which is important for maintaining muscle mass and keeping you feeling full and satisfied.
Corn tortillas are a whole grain option and are generally healthier than refined flour tortillas.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of oil used in the recipe by baking the tortillas instead of frying them. Brush them lightly with oil and bake until crispy.
Use a low-fat cheese alternative or reduce the amount of queso fresco used in the recipe.
Incorporate more vegetables into the dish, such as sautéed bell peppers, zucchini, or spinach. You can add these to the chicken filling for an extra boost of nutrients.
Serve the enchiladas with a side salad or a serving of roasted vegetables to balance out the meal.
Use Greek yogurt instead of Mexican crema as a topping to reduce the fat content while still providing a creamy texture.

By making these adjustments, you can enjoy the flavors of chicken enchiladas verdes while making the dish more nutritious and well-rounded.

Editor's Opinion on This Enchiladas Verdes Recipe

The chicken enchiladas verdes recipe is a delightful combination of flavors and textures. The salsa verde is vibrant and tangy, complementing the tender rotisserie chicken perfectly. The slight crispness of the fried tortillas adds a lovely contrast to the dish, and the queso fresco provides a creamy, salty finish. The dish is well-balanced and offers a satisfying bite with every mouthful. Overall, this recipe is a wonderful representation of traditional Mexican cuisine, and it's sure to impress anyone who tries it.

Enhance Your Enchiladas Verdes Con Pollo Recipe with These Unique Side Dishes:

Guacamole: Create a zesty and creamy guacamole with ripe avocados, fresh lime juice, and a hint of jalapeño for a perfect accompaniment to the chicken enchiladas verdes.

Mexican Street Corn: Elevate the classic elote by grilling sweet corn and slathering it with a tangy and spicy mayo, then topping it with crumbled cotija cheese and a sprinkle of chili powder.

Mango Salsa: Whip up a refreshing and fruity mango salsa with diced mango, red onion, cilantro, and a squeeze of lime juice to add a tropical twist to your meal.

Similar Recipes to Chicken Enchiladas Verdes

Spicy Beef Tacos: For a flavorful twist on traditional tacos, try making spicy beef tacos with a homemade salsa and fresh toppings.

Mango Salsa Chicken: Combine the sweetness of mango with the savory flavor of chicken for a refreshing and satisfying meal.

Butternut Squash Soup: Warm up with a creamy and comforting butternut squash soup, perfect for a cozy night in.

Berry Cobbler: Indulge in a delicious berry cobbler, topped with a buttery crust and served with a scoop of vanilla ice cream.

Perfect Appetizers and Desserts for Chicken Enchiladas Verdes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushroom caps with a mixture of cream cheese, garlic, and herbs. Top with a sprinkle of parmesan cheese and bake until golden and bubbly.

Bruschetta: Elevate a classic appetizer by topping toasted baguette slices with a flavorful mixture of diced tomatoes, fresh basil, garlic, and balsamic glaze. Serve as a light and refreshing starter for any meal.

Desserts:

Chocolate Mousse: Indulge in a velvety smooth and rich chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the creamy and luscious strawberry cheesecake, featuring a buttery graham cracker crust and a vibrant strawberry topping that adds a burst of fruity sweetness to every bite.

Why trust this Enchiladas Verdes Con Pollo Recipe:

This chicken enchiladas verdes recipe is a delicious and authentic Mexican dish that has been carefully crafted to bring out the flavors of tomatillos, serrano peppers, and queso fresco. The step-by-step instructions ensure that even novice cooks can create a mouthwatering meal. With the use of rotisserie chicken and mexican crema, this recipe offers convenience without compromising on taste. Trust in the traditional ingredients and cooking methods to deliver a satisfying and flavorful dining experience.

Share your thoughts and experiences with making Recipe Sharing Enchiladas Verdes Con Pollo, or discover new tips and tricks from fellow home cooks.

FAQ:

How spicy are the enchiladas verdes?

The level of spiciness can be adjusted based on personal preference. The serrano pepper in the salsa verde provides a mild to medium level of heat. If you prefer a milder dish, you can reduce the amount of serrano pepper or remove the seeds before blending.

Can I make the salsa verde ahead of time?

Yes, you can make the salsa verde ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it before using in the recipe.

Can I use store-bought salsa verde instead of making it from scratch?

While store-bought salsa verde can be used as a time-saving option, making it from scratch allows you to customize the flavor and freshness of the dish. The homemade salsa verde adds a vibrant and authentic taste to the enchiladas.

What can I substitute for queso fresco?

If queso fresco is not available, you can substitute it with crumbled feta cheese or a mild, crumbly cheese such as panela or farmer's cheese.

Can I make these enchiladas vegetarian?

Absolutely! You can substitute the chicken with sautéed vegetables such as bell peppers, zucchini, and corn for a delicious vegetarian version of the enchiladas verdes.