Homemade Enchiladas Verdes

Ingredients :

For the Filling

• 1 chicken breast cooked and shredded

• 1/4 bar of cream cheese

• 1 tsp Salt pepper, paprika, and cumin to taste

• 1 tsp Pepper

• 1 tsp Cumin

• 1 tsp Paprika

• 1/4 cup of chicken stock

For the Salsa Verde

• 8-10 tomatillos

• 1/4 white onion

• 1/4 bunch cilantro

• 2 cloves of garlic

• 1 can table cream 7.6 ounce can

• 1/4 cup of chicken stock

• 1 jalapeno pepper optional

• salt and pepper to taste

For the Enchiladas

• 12 Corn Tortillas

• 1 Cup Grated Mozzarella Cheese

• Cilantro and Onion chopped

Instructions:

For the Filling

• Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste

• Add the cream cheese and cook until completely combined with chicken

• Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.

For the Salsa Verde

• Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.

• Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.

• Add salt and pepper to taste.

For the Enchiladas

• Heat the tortillas either in the microwave or on the stove top.

• Coat each tortilla in the salsa verde.

• Fill each tortilla with the chicken filling and roll.

• Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.

• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.

• Top with cilantro and onion if desired.

Enjoy !!

Nutrition Information:

YIELD: 4 servings | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the filling?

Absolutely! While the recipe suggests using cooked and shredded chicken breast, you can substitute it with other proteins like cooked beef, pork, or even vegetarian options like beans or tofu.

Can I make the filling ahead of time?

Absolutely! You can prepare the chicken filling in advance and store it in the refrigerator.

When ready to assemble the enchiladas, simply heat the filling before filling the tortillas.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas for future use.

Prepare them as directed, then let them cool completely.

Wrap the baking dish tightly with foil or transfer individual portions to freezer-safe containers.

When you’re ready to enjoy them, thaw them in the refrigerator overnight and bake until heated through.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditionally used in enchiladas, you can certainly use flour tortillas if you prefer their taste or texture.

Keep in mind that flour tortillas might have a softer texture when baked, so handle them carefully when rolling.

Can I adjust the spiciness level of the salsa verde?

Absolutely! If you prefer a milder salsa, you can reduce or omit the jalapeno pepper.

Adjust the amount of salt and pepper according to your taste preferences as well.

Can I use a different type of cheese for the topping?

Yes, you can customize the cheese topping to your liking.

While the recipe suggests using grated mozzarella cheese, you can substitute it with other types of cheese such as Monterey Jack, Cheddar, or a Mexican cheese blend for a more authentic flavor.

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

Yes, you can use store-bought salsa verde as a time-saving option.

Look for a brand that suits your taste preferences and use it to coat the tortillas and enhance the flavor of the dish.

Can I add additional toppings to the enchiladas?

Yes, you can customize the toppings based on your preference.

Along with cilantro and onion, you can add sliced avocado, diced tomatoes, or a dollop of sour cream to enhance the flavors and add extra freshness to the dish.

Can I make the enchiladas vegetarian or vegan?

Absolutely! You can make vegetarian enchiladas by replacing the chicken breast with vegetables like roasted peppers, sautéed mushrooms, or zucchini.

To make them vegan, omit the cream cheese and table cream, and use vegan-friendly alternatives like dairy-free cream cheese and coconut cream.

Can I make the enchiladas ahead of time?

Yes, you can prepare the enchiladas ahead of time.

After assembling them in the baking dish, cover tightly with foil or plastic wrap and refrigerate.

When ready to serve, bake them in the preheated oven according to the recipe instructions.