Enchiladas Verdes de Pollo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 50 min · Chicken · high-protein
522 cal
32g protein
40g carbs
26g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken breasts
- 3/4 lb tomatillos
- 1 serrano chiles
- 1 white onion
- 2 garlic cloves
- 1/4 cup fresh cilantro
- 6 corn tortillas
- 1/4 cup Mexican crema
- 3/4 cup shredded Monterey Jack cheese
- 1 1/2 tbsp vegetable oil
Method (tap to check — screen stays awake)
- Simmer chicken in salted water for 15 minutes, then shred.
- Boil tomatillos, serranos, half the onion, and garlic for 8 minutes until soft, then blend with cilantro.
- Fry the salsa verde in 1 tbsp oil for 5 minutes and season with salt.
- Lightly fry each tortilla in oil for 15 seconds to soften, then dip in the warm salsa.
- Fill each tortilla with shredded chicken, roll, and arrange seam-side down in a baking dish.
- Top with remaining salsa, crema, and cheese, then bake at 400 F for 12 minutes until bubbling.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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