Introduction
Chicken Enchiladas Verdes, a dish that never fails to impress with its vibrant green sauce and rich, creamy flavors. This popular Mexican recipe has won the hearts of many, and for good reason – it’s incredibly easy to make and suits any occasion, from casual weeknights to special gatherings. The best part? It’s packed with fresh herbs like cilantro, scallions, and parsley, which add a burst of freshness to each bite.
As we dive into this Green Chicken Enchilada Recipe, you’ll discover why it’s a staple in many kitchens. The combination of tender chicken, velvety sauce, and crunchy tortillas creates a match made in heaven. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite.
So, what makes Chicken Enchiladas Verdes so special? For starters, the bold flavors of the green sauce, made with fresh cilantro, garlic, and jalapeño, create a truly unforgettable taste experience. And let’s not forget the creamy cheese that binds everything together – it’s the perfect complement to the spicy kick of the dish.
Why You’ll Love This Recipe
This Green Chicken Enchilada Recipe stands out from the rest due to its unique blend of fresh ingredients and bold flavors. The use of heavy cream and mayonnaise in the sauce adds a rich and creamy texture that’s hard to resist. Plus, the dish is incredibly versatile, making it perfect for a wide range of palates – from those who like it mild and creamy to those who prefer it spicy and bold.
One of the best things about this recipe is that it’s easy to customize. Want to add some extra heat? Simply add more jalapeños or cayenne pepper. Prefer a milder flavor? Omit the jalapeños or reduce the amount of cayenne pepper. The possibilities are endless, making this recipe a true crowd-pleaser.
So, whether you’re a fan of Chicken Enchiladas Verdes or just looking to try something new, this recipe is sure to become a staple in your kitchen. With its bold flavors, fresh ingredients, and easy customization, it’s the perfect dish for any occasion.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 jalapeño pepper, diced
- 1 can (10 oz) enchilada sauce
- 8-10 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Ingredient Notes & Substitutions
When it comes to the ingredients, there are a few things to keep in mind. First, you can substitute chicken with other proteins like beef or pork if you prefer. Just be sure to adjust the cooking time accordingly. You can also use different types of cheese, such as Queso Fresco or Oaxaca cheese, to give the dish a unique flavor.
In terms of herbs, you can use fresh or dried cilantro, scallions, and parsley. Just be sure to adjust the amount according to your personal taste. And if you can’t find jalapeños, you can substitute with other hot peppers like serrano or habanero.
Finally, be sure to choose high-quality ingredients, like fresh tortillas and real cheese, to get the best flavor out of your dish. With a little experimentation and creativity, you can make this recipe truly your own.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper.
- Sauté chicken in a pan until cooked through, about 5-7 minutes.
- Shred cooked chicken into bite-sized pieces.
- Mix shredded chicken with enchilada sauce.
- Prepare tortillas by warming them in the microwave for 20-30 seconds.
- Assemble enchiladas by filling tortillas with chicken mixture and rolling them up.
- Place rolled enchiladas in a baking dish, seam-side down.
- Pour remaining enchilada sauce over the top of the enchiladas.
- Cover dish with aluminum foil and Bake for 25 minutes.
- Remove foil and Top with cheese, then Bake for an additional 10-15 minutes, until golden brown.
- Serve hot and enjoy.
Visual Guide & Tips
As you assemble the enchiladas, be sure to fill the tortillas generously with the chicken mixture, but not so much that they become difficult to roll. You want to leave a little room for the filling to expand during baking.
When baking the enchiladas, make sure to cover the dish with foil to prevent the top from burning. Then, remove the foil and top with cheese for an extra golden brown finish.
Finally, be sure to serve the enchiladas hot, garnished with fresh cilantro, diced tomatoes, and crumbled queso fresco. This will add a pop of color and fresh flavor to the dish.
Expert Tips & Troubleshooting
One of the most common mistakes people make when making Chicken Enchiladas Verdes is overcooking the chicken. This can make the dish dry and tough. To avoid this, be sure to cook the chicken until it’s just done, then shred it into bite-sized pieces.
Another common issue is tortillas cracking when you roll them up. To prevent this, be sure to warm the tortillas in the microwave before assembling the enchiladas. This will make them more pliable and flexible.
If you find that your enchiladas are too spicy, you can reduce the amount of jalapeños or omit the cayenne pepper. On the other hand, if you prefer a milder flavor, you can add more cream or cheese to balance out the heat.
Storage & Freezing
To store leftover enchiladas, simply refrigerate them in an airtight container for up to 3 days. You can also freeze them for up to 2 months, then thaw and reheat as needed.
When reheating, be sure to cover the dish with foil to prevent the top from burning. You can also add a little more cheese or cream to keep the dish moist and creamy.
FAQs
Here are some frequently asked questions about Chicken Enchiladas Verdes:
- Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time, then assemble and bake the enchiladas when you’re ready. - Q: How do I store leftovers?
A: Simply refrigerate or freeze the enchiladas in an airtight container, then reheat as needed. - Q: Can I substitute ingredients?
A: Yes, you can substitute chicken with other proteins, use different types of cheese, or add other spices and herbs to suit your taste. - Q: Can I make this recipe vegetarian?
A: Yes, you can omit the chicken and add more vegetables, such as roasted bell peppers or grilled zucchini, to make the dish vegetarian. - Q: Can I make this recipe gluten-free?
A: Yes, you can use gluten-free tortillas and be sure to check the ingredients of the enchilada sauce and cheese to ensure they are gluten-free. - Q: Can I make this recipe dairy-free?
A: Yes, you can use dairy-free cheese and omit the heavy cream to make the dish dairy-free.
Nutritional Information
Here is the approximate nutritional information for Chicken Enchiladas Verdes:
- Calories: 810 kcal
- Protein: 49g
- Carbohydrates: 41g
- Fat: 50g
- Sugar: 4g
Conclusion
And there you have it – a delicious and easy-to-make Green Chicken Enchilada Recipe that’s perfect for any occasion. With its bold flavors, fresh ingredients, and easy customization, this dish is sure to become a staple in your kitchen. So go ahead, give it a try, and don’t forget to share your experiences with me on social media using the hashtag #EvasRecipes!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your favorite variations on this recipe. Happy cooking, and don’t forget to enjoy every bite of your delicious Chicken Enchiladas Verdes!
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper.
- Sauté chicken in a pan until cooked through, about 5-7 minutes.
- Shred cooked chicken into bite-sized pieces.
- Mix shredded chicken with enchilada sauce.
- Prepare tortillas by warming them in the microwave for 20-30 seconds.
- Assemble enchiladas by filling tortillas with chicken mixture and rolling them up.
- Place rolled enchiladas in a baking dish, seam-side down.
- Pour remaining enchilada sauce over the top of the enchiladas.
- Cover dish with aluminum foil and Bake for 25 minutes.
- Remove foil and Top with cheese, then Bake for an additional 10-15 minutes, until golden brown.
- Serve hot and enjoy.