Enchiladas Verdes de Pollo

Mexican · 50 min · Chicken · high-protein

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1.25 lb tomatillos
• 2 serrano chiles
• 1 white onion
• 3 garlic cloves
• 1/2 cup fresh cilantro
• 12 corn tortillas
• 1/2 cup Mexican crema
• 1.5 cups shredded Monterey Jack cheese
• 3 tbsp vegetable oil

Method

1. Simmer chicken in salted water for 15 minutes, then shred.
2. Boil tomatillos, serranos, half the onion, and garlic for 8 minutes until soft, then blend with cilantro.
3. Fry the salsa verde in 1 tbsp oil for 5 minutes and season with salt.
4. Lightly fry each tortilla in oil for 15 seconds to soften, then dip in the warm salsa.
5. Fill each tortilla with shredded chicken, roll, and arrange seam-side down in a baking dish.
6. Top with remaining salsa, crema, and cheese, then bake at 400 F for 12 minutes until bubbling.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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