Chicken Enchiladas Verdes

1 Hour 45 Minutes

6 Servings

Theme

Mexican

Steps

Enchiladas:

  1. Preheat the oven to 350 degrees

  2. Season the whole chicken with Kosher Salt and Black Pepper.

  3. Roast in oven at 350℉ for approximately 1 hour, or to an internal temperature of 165℉

  4. Rest chicken for 20 minutes before shredding  CHEAT: Shredding warm chicken is easier than cold

  5. Mix shredded chicken with ¼ of the shredded cheese, and ¼ of the chile verde

  6. Add the mixture to a tortilla and roll them up, portion 12 enchiladas

  7. On the baking sheet, place a small amount of chile verde sauce on the bottom

  8.  Arrange the enchiladas neatly on top of the lightly sauced baking sheet

  9. Top enchiladas with more chile verde sauce, cover them well

  10. Sprinkle shredded cheese on top of enchiladas

  11. Bake for about 30-35 minutes until the cheese is melted and  bubbly.


Chili Verde Sauce:

  1. Heat a medium/large stock pot over high heat

  2. Saute olive oil, tomatillos, jalapenos, and onions together, for a few minutes, until soft

  3. Season lightly with salt and pepper

  4. Add garlic and cook for an additional 5 minutes

  5. Add water and cilantro

  6. Season lightly with Cumin, Salt and Pepper
    Reduce heat to a simmer and cook for roughly 45 minutes, until all vegetables are soft

  7. Carefully remove from heat, allow to cool slightly

  8. Blend all ingredients together,  adjust seasoning and cumin as needed

Ingredients

Enchiladas:

  • 1 ea - Whole Chicken (Vegan substitute with SoyRizo or Beans)CHEAT: buy a Whole Cooked Rotisserie Chicken

  • 24 oz - Homemade Chile Verde (Recipe Below)CHEAT: Buy 2, 10oz cans of Green Enchilada Sauce 

  • 2 oz - Shredded Cheddar Cheese (Vegan substitute with Vegan Shredded Cheese)

  • 8 oz  - Shredded Pepper Jack Cheese (Vegan substitute with Vegan Shredded Cheese)

  • 12 ea - Flour Tortillas 6”


Chile Verde Sauce:

  • 1lb - Fresh Tomatillos, Cut in Half (skin removed and washed)

  • 1 ea - Medium White Onion (peeled and thinly sliced)

  • 4 cloves - Garlic (peeled and chopped)

  • 2 ea - Jalapenos (stem and seeds removed)

  • ½ bunch - Fresh Cilantro (washed)

  • 2 Tbsp - Olive Oil

  • 2 cups - Water

  • Ground Cumin (to taste)

  • Kosher Salt (to taste)

  • Black Pepper (to taste)

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